Name: Halloumi & Pomegranate Couscous: A Zesty Mediterranean Delight
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 1 cup couscous; 1 cup boiling water or vegetable broth; 1 tbsp olive oil; 1 block (8 oz) halloumi cheese, sliced; 1/2 cup pomegranate seeds; 1/4 cup chopped mint; 1/4 cup chopped parsley; 1/4 small red onion, finely diced; Juice of 1 lemon; 1 tbsp extra virgin olive oil; Salt and black pepper to taste

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Tired of bland, uninspiring grain dishes that leave you reaching for the salt shaker? This Halloumi & Pomegranate Couscous transforms simple ingredients into a vibrant Mediterranean feast that bursts with flavor in every bite. The combination of golden-crisp halloumi cheese, sweet-tart pomegranate seeds, and fluffy couscous creates a textural symphony that satisfies both your hunger and your taste buds.

As someone who’s spent years perfecting Mediterranean recipes handed down through generations, I’ve discovered that the secret lies in balancing bold flavors with simple preparation. This dish embodies the essence of Mediterranean cooking – fresh ingredients, minimal fuss, maximum flavor.

In this guide, I’ll walk you through selecting the perfect halloumi, preparing jewel-like pomegranate seeds, and cooking couscous to fluffy perfection. You’ll also find serving suggestions, flavor variations, and answers to common questions about this spectacular dish.

Why This Halloumi & Pomegranate Couscous Recipe Works

Uses easy-to-find Mediterranean ingredients that create gourmet results
Comes together in under 30 minutes for weeknight convenience
Provides the perfect balance of protein, carbs, and fresh vegetables
Works beautifully as both a main course or impressive side dish
Delivers that sought-after Mediterranean flavor profile without complicated techniques

Choosing the Right Ingredients for Halloumi & Pomegranate Couscous

Best Halloumi for This Recipe

The star of this dish is halloumi cheese, a semi-hard cheese from Cyprus that has a uniquely high melting point. Look for packages labeled “Product of Cyprus” for the most authentic flavor. The cheese should be firm and white with a slight sheen. Traditional halloumi contains both sheep’s and goat’s milk, which gives it a complex flavor, though cow’s milk versions are more commonly available in supermarkets.

Pomegranate Selection Tips

When selecting pomegranates, choose fruits that feel heavy for their size, indicating juiciness. The skin should be firm and taut with a deep red to reddish-brown color. Avoid fruits with soft spots, cracks, or wrinkled skin. If you’re short on time, many stores now offer ready-to-use pomegranate arils in the refrigerated produce section.

Couscous Varieties

For this recipe, traditional Moroccan couscous works best – the tiny granules cook quickly and fluff beautifully. Israeli (pearl) couscous can be substituted for a chewier texture, though cooking times will increase. For a gluten-free option, substitute quinoa or cauliflower “couscous.”

Ingredients & Prep for Halloumi & Pomegranate Couscous

Craving a Mediterranean flavor explosion? Our Halloumi & Pomegranate Couscous Salad with Mint-Lemon Dressing brings zesty freshness to your table. Learn how to create this vibrant dish now.

Couscous Base Essentials

1½ cups dry Moroccan couscous
1½ cups vegetable broth (warmer flavor than water)
2 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon ground cumin

Halloumi Preparation

8 oz halloumi cheese, sliced ¼-inch thick
1 tablespoon olive oil for frying
1 teaspoon dried oregano
Freshly ground black pepper

Fresh Components

¾ cup pomegranate seeds (from 1 medium pomegranate)
⅓ cup fresh mint leaves, roughly chopped
¼ cup flat-leaf parsley, finely chopped
3 tablespoons fresh lemon juice
2 tablespoons honey or maple syrup
⅓ cup toasted pine nuts or slivered almonds

Step-by-Step Cooking Instructions for Halloumi & Pomegranate Couscous

Pre-Cooking Prep for Halloumi & Couscous

Slice the halloumi into ¼-inch thick pieces and pat dry with paper towels to ensure proper browning.
If using a whole pomegranate, score around the middle and break into halves. Submerge each half in a bowl of water and gently release the seeds. The white pith will float while the seeds sink.
Toast the pine nuts or almonds in a dry skillet over medium heat until golden, about 3-4 minutes, watching carefully to prevent burning.

Cooking Method for Perfect Couscous

Bring vegetable broth to a boil in a medium saucepan.
Remove from heat, add couscous, olive oil, salt, and cumin. Stir quickly.
Cover immediately and let stand for 5 minutes.
Fluff with a fork and allow to cool slightly while preparing the halloumi.

Cooking Halloumi to Golden Perfection

Heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat.
Add halloumi slices in a single layer (work in batches if necessary).
Cook for 2-3 minutes per side until golden brown and crispy at the edges.
Remove to a paper towel-lined plate and sprinkle with dried oregano and black pepper.

Assembling the Dish

In a large bowl, combine fluffed couscous with chopped herbs.
Whisk together lemon juice and honey, then drizzle over the couscous mixture.
Gently fold in pomegranate seeds and toasted nuts, reserving some for garnish.
Top with fried halloumi slices and garnish with remaining pomegranate seeds, nuts, and herb sprigs.

Pro Tips for Perfect Halloumi & Pomegranate Couscous

Achieving Ideal Texture

Don’t stir couscous while it’s absorbing liquid – this leads to clumps.
Pat halloumi completely dry before frying for maximum crispness.
Add pomegranate seeds last to prevent them from bleeding color into the couscous.

Kitchen Tools for Success

A non-stick skillet is essential for frying halloumi without sticking.
A wooden fork or spoon works best for fluffing couscous without crushing the grains.
Pomegranate deseeder tool makes quick work of extracting seeds if you prepare pomegranates frequently.

Storage & Make-Ahead Tips

The couscous base can be prepared up to a day ahead and refrigerated.
Halloumi is best fried just before serving for optimal texture.
Leftover assembled dish will keep refrigerated for up to 2 days, though the halloumi will lose its crispness.

Looking for more Mediterranean-inspired dishes? Check out our Grilled Hawaiian Chicken Sandwiches for a tropical twist on your next meal. For more flavor inspirations, browse our collection of recipes on Pinterest where we share new Mediterranean culinary adventures weekly!

Flavor Variations for Halloumi & Pomegranate Couscous

Seasonal Adaptations

Summer Version: Add diced cucumber, cherry tomatoes, and extra lemon zest.
Fall Harvest: Substitute dried cranberries for pomegranate and add roasted butternut squash cubes.
Spring Freshness: Incorporate blanched asparagus tips and fresh peas.

Dietary Modifications

Vegan Option: Replace halloumi with firm tofu marinated in lemon, nutritional yeast, and olive oil.
Lower Carb: Use cauliflower “rice” or riced broccoli instead of traditional couscous.
Protein Boost: Add chickpeas or white beans for extra plant-based protein.

Flavor Profile	Key Ingredients	Best Herbs	Serving Suggestion
Moroccan	Add cinnamon, raisins	Mint, cilantro	Serve with preserved lemon
Greek	Add olives, cucumber	Dill, oregano	Serve with tzatziki
Lebanese	Add sumac, chickpeas	Parsley, mint	Serve with tahini sauce
Turkish	Add dried apricots, pistachios	Mint, dill	Serve with yogurt

Serving Suggestions for Halloumi & Pomegranate Couscous

This versatile dish can be served in multiple ways:

As a vibrant main course for lunch or a light dinner
Alongside Lemon Chicken Gnocchi for a Mediterranean-inspired feast
In small portions as a starter or as part of a mezze platter
Packed for a picnic or potluck (keep halloumi separate and add just before serving)
As a warm side dish for grilled vegetables or baked fish

For beverage pairings, consider:

Crisp white wines like Sauvignon Blanc or unoaked Chardonnay
Light rosés from Provence
Sparkling water with mint and lemon
Unsweetened iced tea with orange slices

Complete your Mediterranean meal with Mini Grilled Cheese Hawaiian Rolls as a crowd-pleasing appetizer!

FAQs about Halloumi & Pomegranate Couscous

Q: Can I make this dish ahead of time?
A: You can prepare the couscous base and toppings up to a day ahead, but fry the halloumi just before serving for the best texture and flavor.

Q: Is there a substitute for halloumi cheese?
A: Bread cheese (juustoleipä), queso para freír, or paneer can work as alternatives. These cheeses also hold their shape when heated.

Q: How do I prevent halloumi from becoming rubbery?
A: Don’t overcook it. Halloumi needs just 2-3 minutes per side to develop a golden crust while maintaining a tender interior.

Q: Can I use pre-packaged pomegranate seeds?
A: Absolutely! Pre-packaged seeds are a great time-saver. Just make sure they’re fresh and not swimming in liquid.

Q: How can I make this dish gluten-free?
A: Substitute traditional couscous with quinoa, millet, or cauliflower rice for a gluten-free version.

Conclusion

This Halloumi & Pomegranate Couscous brings the sun-drenched flavors of the Mediterranean to your table with minimal effort. The combination of crispy halloumi, juicy pomegranate jewels, and aromatic herbs creates a dish that’s both satisfying and sophisticated.

Whether you’re serving it as a stunning side dish or a light main course, this recipe is bound to become a favorite in your culinary repertoire. The contrast of textures, the balance of sweet and savory, and the vibrant colors make it as pleasing to the eye as it is to the palate.

Ready to transport your taste buds to the Mediterranean? Grab your skillet and bring this Halloumi & Pomegranate Couscous to life tonight! Tag us in your creations on social media and join thousands of home cooks who’ve fallen in love with this zesty Mediterranean delight.

Halloumi & Pomegranate Couscous: A Zesty Mediterranean Delight