This Hot Honey Peach and Halloumi Couscous Salad is a stand-out summer side dish, or vegetarian main meal. Halloumi is pan-seared until golden, then layered with sweet peaches, pearl couscous, and pepper-y arugula. A simple hot honey dressing ties it all together, with mint and pistachios thrown in for freshness and crunch! It’s easy to make, but feels so elevated and unique.
A few times per year I’ll randomly get hit with a halloumi craving, and I guess this is the result! I’m not mad about it, that’s for sure. We’re also *just* beginning to get into peach season and it wouldn’t be right of me not to incorporate them into some recipes! Of course, peaches are delicious in desserts, but I also think they’re fabulous in a savory application like this Hot Honey Peach and Halloumi Couscous Salad.
So picture the bright freshness of mint paired with grilled halloumi, tender pearl couscous, pepper-y arugula, crunchy pistachios and rounded out with a hot honey dressing. Does that also sound like heaven to you!? It’s really such a satisfying, unique and tasty side dish to enjoy all summer long. Pair this halloumi couscous salad with some grilled chicken or salmon and dinner is done!
This halloumi couscous salad was even devoured by my husband who claims to not like halloumi. So if you’re on the fence about it, this recipe may just convert you! And it’s also a great vegetarian protein source to make it more filling if you want to enjoy this as your main meal instead of a side dish. Anyways, let’s get into it!
Why You’ll Love this Hot Honey Halloumi and Couscous Salad
- It’s a hearty, filling salad packed with 17g of protein!
- It’s easy to make and comes together in under 30 minutes.
- This salad would be the perfect summer side dish for a potluck!
- It has just the right balance of sweet and savory flavors.
- This is a delicious and unique way to enjoy halloumi!
What You Need to Make this Hot Honey Peach and Halloumi Couscous Salad
For the Salad:
- Pearl/Israeli Couscous: This is a small, round pasta that’s larger and rounder than Moroccan couscous. It does contain gluten, so if you’re gluten free I recommend substituting a gluten-free orzo or similar small gluten-free pasta shape.
- Halloumi: Halloumi is a semi-firm, brined cheese that originated in Cyprus. It has a “squeaky” texture and very high melting point so it holds it’s shape when quickly pan-fried or grilled. It can be found at Whole Foods, Trader Joe’s and many other grocery stores in the specialty cheese section.
- Peaches: Tis the season for some juicy, sweet peaches! No need to remove the skin, just pit them and cut them into small chunks.
- Baby Arugula: I love adding in arugula for texture, color, a pepper-y flavor and of course lots of nutrients!
- Fresh Mint: Don’t be shy with the fresh mint! It adds a pop of freshness and pairs perfectly with the peach and halloumi.
- Pistachios: Shelled pistachios (raw or roasted) add crunch, and a slightly sweet and earthy flavor to this salad. Feel free to substitute any nut you prefer such as almonds, pecans, walnuts or cashews.
- Red Onion: To balance out all the sweetness, I love to add some sharp red onion. If you’re sensitive to it, feel free to substitute diced shallots or reduce the amount to 1/4 cup.
- Kosher Salt & Black Pepper: After tossing the couscous salad, taste and add more salt & pepper as needed.
For the Hot Honey Dressing:
- Olive Oil: The base of this dressing is extra virgin olive oil.
- Apple Cider Vinegar: This adds tang to the dressing and also offers potential benefits for blood sugar regulation!
- Hot Honey: Hot honey is just spicy honey (and it’s honestly not thatttt spicy). Feel free to substitute normal honey, or even maple syrup.
- Lemon Juice: For a bit of fresh, bright flavor.
- Dijon Mustard: A small amount of dijon mustard adds depth of flavor and helps to emulsify the dressing.
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Hot Honey Halloumi Couscous Salad
Cook Pearl Couscous:
First, cook your couscous according to package instructions. Drain off any excess liquid and rinse with cold water to cool it down. Set aside.
Cut & Grill Halloumi:
Next, slice your halloumi lengthwise into 1/2″ thick slices and then cut into large chunks (it’s easier to cook & flip them when larger and then we will cut them down even more after cooking). Bring a grill pan or large non-stick pan to medium heat. Grease lightly with oil. Then, add halloumi chunks and cook until golden, about 2 minutes. Flip and cook for 2 more minutes. Transfer to a cutting board and let halloumi cool down for a few minutes before chopping into small bite-sized pieces.
Prepare Hot Honey Dressing & Toss Salad:
In a small jar or bowl, add all hot honey dressing ingredients and stir or shake until emulsified. Add arugula, cooked & cooled couscous, peaches, grilled halloumi, mint, pistachios and red onion to a large salad bowl. Pour hot honey dressing over top and toss to combine. Taste and adjust salt & pepper as needed. Enjoy!
What is Halloumi & Where Can I Buy It?
Halloumi is a semi-firm, brined cheese that originated in Cyprus and is common in Mediterranean and Middle Eastern cuisine. It has a texture that people often describe as “squeaky” and a very high melting point, which is why it’s often grilled or pan-fried. In terms of flavor, it’s pretty mild but has a slight tang and saltiness.
Halloumi is widely available at grocery stores, including Whole Foods and Trader Joe’s in the specialty cheese area. It can be a bit pricey though! 1/2 lb at Whole Foods (the Aphrodite brand) is around $10 right now.
Substitution FAQs:
- What can I use instead of couscous if I’m gluten free? Since couscous is made with flour, it is NOT gluten free friendly, so I recommend substituting a gluten-free orzo or similar small pasta shape.
- Pistachios are too expensive, what other nut can I use? I totally get it. Really any nut you like will work here to add some crunch. Try chopped almonds, walnuts, pecans or cashews.
- Is hot honey really spicy? Can I substitute something else? Most hot honey brands actually aren’t that spicy. The heat is pretty subtle, in my opinion. However, you can absolutely substitute normal honey or even maple syrup in this dressing.
- I don’t like raw red onion, what can I use instead? For a milder flavor, you can rinse the diced red onion under water first. Or, substitute diced shallots.
How Should I Store Leftover Hot Honey Peach and Halloumi Couscous Salad?
This Hot Honey Peach and Halloumi Couscous Salad will stay good in the fridge for 1-2 days, before the arugula gets wilty. If you’d like to store it for a longer period of time (such as for meal prep), I recommend leaving off the arugula and adding it when you’re ready to eat. If it drys out, whip up another batch of the hot honey dressing to revitalize it with!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Kale Salad with Miso Tahini Dressing
- Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Asian Crunch Salad with Sweet Chili Dressing
- Chopped Salad with Greek Yogurt Ranch Dressing
Hot Honey Peach and Halloumi Couscous Salad
Equipment
- small pot with lid
- colander
- grill pan or non-stick pan
- large salad bowl + tongs
- small bowl or jar
Ingredients
For the Salad:
- 1 cup dry pearl (Israeli) couscous (5.6oz)
- ½ lb halloumi
- 2 yellow peaches (9-11 oz total), pitted & cut into chunks
- 2 oz baby arugula
- ½ cup fresh mint leaves chopped
- ⅓ cup shelled pistachios roughly chopped
- ⅓ cup finely diced red onion
For the Hot Honey Dressing:
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp hot honey or normal honey
- ½ tbsp lemon juice
- ½ tsp dijon mustard
- kosher salt & black pepper to taste
Instructions
- First, cook your couscous according to package instructions. Drain off any excess liquid and rinse with cold water to cool it down. Set aside.1 cup dry pearl (Israeli) couscous
- Slice your halloumi lengthwise into 1/2" thick slices and then cut into large chunks (it's easier to cook & flip them when larger and then we will cut them down even more after cooking).½ lb halloumi
- Bring a grill pan or large non-stick pan to medium heat. Grease lightly with oil. Then, add halloumi chunks and cook until golden, about 2 minutes. Flip and cook for 2 more minutes. Transfer to a cutting board and let halloumi cool down for a few minutes before chopping into small bite-sized pieces.
- In a small jar or bowl, add all hot honey dressing ingredients and stir or shake until emulsified.2 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp hot honey, ½ tbsp lemon juice, kosher salt & black pepper, ½ tsp dijon mustard
- Add arugula, cooked & cooled couscous, peaches, grilled halloumi, mint, pistachios and red onion to a large salad bowl. Pour hot honey dressing over top and toss to combine. Taste and adjust salt & pepper as needed. Enjoy!2 yellow peaches, 2 oz baby arugula, ½ cup fresh mint leaves, ⅓ cup shelled pistachios, ⅓ cup finely diced red onion
Video
Nutrition
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Made this for my book club too – I love coming to this website for quick, easy, delicious recipes for my book club. Always a hit!
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