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Grilled Halloumi with Couscous & Yogurt-Mint Sauce

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Golden, smoky halloumi served over fluffy pearl couscous, fresh arugula, and briny olives, finished with a refreshing yogurt-mint sauce for a Mediterranean-inspired dish.

Ingredients

Scale
  • 200g halloumi cheese, sliced into thick strips
  • 1 cup pearl couscous
  • 2 cups vegetable broth
  • 2 cups fresh arugula
  • ½ cup Kalamata olives, pitted and halved
  • 1 tbsp olive oil
  • ½ tsp black pepper

For the Yogurt Mint Sauce:

  • ½ cup Greek yogurt
  • 2 tbsp fresh mint, finely chopped
  • 1 tbsp lemon juice
  • 1 small garlic clove, minced
  • Salt to taste

Instructions

  1. In a saucepan, bring vegetable broth to a boil. Add pearl couscous, reduce heat, and simmer for 8–10 minutes until tender. Drain any excess liquid.
  2. While the couscous cooks, whisk together yogurt, mint, lemon juice, garlic, and a pinch of salt in a small bowl. Set aside.
  3. Heat olive oil in a grill pan over medium-high heat. Add halloumi slices and grill for 2–3 minutes on each side until golden brown with distinct grill marks.
  4. Toss cooked couscous with arugula, olives, and black pepper. Arrange on a serving plate.
  5. Place grilled halloumi over the salad, drizzle with yogurt mint sauce, and serve immediately.

Notes

  • Serve immediately as halloumi tastes best hot and fresh.
  • You can replace pearl couscous with quinoa for a gluten-free version.
  • Add cherry tomatoes or cucumber for extra freshness.

Nutrition

Keywords: grilled halloumi, couscous salad, yogurt mint sauce, Mediterranean recipe, vegetarian dinner

Find it online: https://foodiecara.com/grilled-halloumi-with-couscous-yogurt-mint-sauce/