Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions is your summer cookout game-changer. After making this for countless BBQs, I’ve mastered the perfect crispy halloumi and tangy sumac onions. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Keto Grilled Halloumi and Watermelon Summer Salad and Easy Crockpot Hawaiian Chicken Recipe with Pineapple.
Why This Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions Is Pure Comfort
- Crispy halloumi with a sweet honey kick
- Tangy sumac onions for a refreshing bite
- Fluffy couscous soaks up all the flavors
- Easy to customize with your favorite veggies
What You'll Need for Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- halloumi cheese
- couscous
- sumac
- red onion
- honey
- sumac
- honey
- olive oil
- lemon juice
- salt
- pepper
- Optional: cherry tomatoes
- Optional: cucumber
- Optional: fresh parsley
- Optional: pita chips
📝 Ingredient Notes
- halloumi cheese: Ensure the halloumi is drained well before cooking to prevent it from becoming soggy.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat for perfect crispy halloumi. → See on Amazon
- Microplane Zester — Effortlessly grate lemon zest for extra flavor. → See on Amazon
How to Make Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Cook Halloumi: Slice halloumi into 1/2-inch thick slices. Heat olive oil in a cast iron skillet over medium heat. Add halloumi slices and cook until golden, about 2-3 minutes per side. Remove from heat and set aside.
- Prepare Couscous: Cook couscous according to package instructions. Fluff with a fork and set aside.
- Make Sumac Onions: Thinly slice red onions. In a bowl, combine onions, sumac, honey, olive oil, lemon juice, salt, and pepper. Mix well and let marinate for 10 minutes.
- Assemble Salad: In a large bowl, combine cooked couscous, marinated onions, and your choice of optional toppings. Gently mix to combine. Top with crispy halloumi slices and serve immediately.
Cook's Tips for Perfect Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
- Common mistake and fix: Avoid overcooking halloumi to prevent it from becoming rubbery. Keep an eye on it and remove from heat as soon as it's golden.
- Substitution tip: For a vegan version, substitute halloumi with pan-fried tofu or tempeh.
- Make-ahead tip: Prepare couscous and marinate onions up to a day ahead. Assemble just before serving to prevent sogginess.
Storing & Reheating Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Couscous and marinated onions can be made ahead. Assemble just before serving.
Freezing Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Not suitable for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 5-7 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: For extra crunch, toast pine nuts or pumpkin seeds and sprinkle on top.
- Best substitution: Use feta cheese as a substitute for halloumi, but note that it will have a different texture and flavor.
- Make-ahead: Prepare couscous and marinate onions up to a day ahead. Assemble just before serving.
- Scaling: This recipe easily scales up for a crowd. Simply double or triple the ingredients.
- Troubleshooting: If onions are too strong, add a pinch of sugar to balance the acidity.
Want to level up this recipe?
High-Quality Olive Oil — Enhances flavors in both halloumi and sumac onions. Pays for itself vs takeout. → Check price on Amazon
Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions
Ingredients
Main Ingredients
- halloumi cheese
- couscous
- sumac
- red onion
- honey
Seasonings
- sumac
- honey
- olive oil
- lemon juice
- salt
- pepper
Optional Toppings
- cherry tomatoes
- cucumber
- fresh parsley
- pita chips
Instructions
- Cook Halloumi: Slice halloumi into 1/2-inch thick slices. Heat olive oil in a cast iron skillet over medium heat. Add halloumi slices and cook until golden, about 2-3 minutes per side. Remove from heat and set aside.
- Prepare Couscous: Cook couscous according to package instructions. Fluff with a fork and set aside.
- Make Sumac Onions: Thinly slice red onions. In a bowl, combine onions, sumac, honey, olive oil, lemon juice, salt, and pepper. Mix well and let marinate for 10 minutes.
- Assemble Salad: In a large bowl, combine cooked couscous, marinated onions, and your choice of optional toppings. Gently mix to combine. Top with crispy halloumi slices and serve immediately.
Notes
- Chef tip: For extra crunch, toast pine nuts or pumpkin seeds and sprinkle on top.
- Best substitution: Use feta cheese as a substitute for halloumi, but note that it will have a different texture and flavor.
- Make-ahead: Prepare couscous and marinate onions up to a day ahead. Assemble just before serving.
- Scaling: This recipe easily scales up for a crowd. Simply double or triple the ingredients.
- Troubleshooting: If onions are too strong, add a pinch of sugar to balance the acidity.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Not suitable for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 5-7 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Couscous and marinated onions can be made ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 450
- Protein: 22g
- Fat: 25g
- Carbs: 35g
- Fiber: 2g
- Sugar: 12g
- Sodium: 900mg
- Cholesterol: 75mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions FAQs
Prepare couscous and marinate onions up to a day ahead. Assemble just before serving to prevent sogginess.
Overcooking halloumi can make it rubbery. Keep an eye on it and remove from heat as soon as it's golden.
Yes, cook halloumi slices in the air fryer at 375°F (190°C) for 5-7 minutes, flipping halfway through.
For a vegan version, substitute halloumi with pan-fried tofu or tempeh. For a different texture, use feta cheese.
Yes, this salad is gluten-free as long as you use certified gluten-free couscous.
A Warm Final Note
I can’t wait for you to try Crispy Hot Honey Halloumi Couscous Salad with Sumac Onions and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
