Couscous halloumi and asparagus salad


  • 1 cup couscous
  • 1 cup vegetable or chicken broth
  • 1 bunch asparagus, trimmed
  • 8 ounces halloumi cheese, sliced
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 2 tablespoons fresh mint leaves, chopped
  • 2 tablespoons fresh parsley leaves, chopped
  • Salt and pepper, to taste

For the dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • Salt and pepper, to taste



  1. Preheat your grill or grill pan to medium-high heat.

  2. In a medium saucepan, bring the vegetable or chicken broth to a boil. Remove from heat and add the couscous. Stir well, cover the saucepan, and let it sit for about 5 minutes or until the couscous has absorbed all the liquid. Fluff the couscous with a fork and set aside.

  3. Drizzle the asparagus with olive oil and season with salt and pepper. Place the asparagus on the preheated grill and cook for about 3-4 minutes, turning occasionally, until they are lightly charred and tender. Remove from the grill and set aside.

  4. Brush the halloumi slices with olive oil on both sides. Grill the halloumi for about 2-3 minutes per side until it develops grill marks and turns golden brown. Remove from the grill and set aside.

  5. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to make the dressing.

  6. In a large mixing bowl, combine the cooked couscous, grilled asparagus (cut into bite-sized pieces), grilled halloumi cheese, chopped mint, and parsley. Drizzle the dressing over the salad and toss gently to combine.

  7. Squeeze the lemon juice over the salad and season with salt and pepper to taste. Give it a final toss.


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