Ingredients

1 large red onion, thinly sliced

1 tbsp extra virgin olive oil (for onions)

1/2 tbsp sumac

1/4 tsp Aleppo pepper

1/4 tsp salt (adjust to taste for onions)

1/2 cup dry pearled couscous

1 cup arugula, finely chopped

1 cup spinach, finely chopped

1 cucumber, chopped into thin rounds

4 slices halloumi cheese

Juice of 1 lemon (for halloumi)

1 tbsp Mike’s hot honey

Drizzle of extra virgin olive oil (for halloumi)

2 tbsp extra virgin olive oil (for dressing)

Juice of 1/2 lemon (for dressing)

1/4 tsp salt (for dressing)

2 tbsp freshly chopped parsley

Splash of water (to dilute dressing)

Instructions

Step 1: Marinate the red onions by placing the thinly sliced onions in a serving bowl. Add 1 tablespoon olive oil, sumac, Aleppo pepper, and 1/4 teaspoon salt. Toss to coat evenly, then refrigerate for at least 30 minutes to allow flavors to develop.

Step 2: Prepare the couscous by bringing 1 cup water, a drizzle of olive oil, and a pinch of salt to a boil in a small saucepan. Add the couscous, cover, and cook until the water is absorbed. Remove from heat and fluff with a fork, then set aside.

Step 3: Finely chop the arugula and spinach, and place them in a large serving bowl. Add the sliced cucumber rounds alongside.

Step 4: Mix the lemon juice, hot honey, and olive oil in a small bowl. Soak each halloumi slice in this mixture. Heat a frying pan over high heat and sear halloumi slices for 2 to 3 minutes per side, until golden and crispy. Transfer halloumi to the serving bowl.

Step 5: Make the parsley dressing by whisking together olive oil, lemon juice, salt, and chopped parsley in a small bowl. Add a splash of water to thin the dressing to your preferred consistency.

Step 6: Add the fluffed couscous and marinated onions to the serving bowl with the greens and halloumi. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed before serving.

Tips & Variations

Use regular honey mixed with a pinch of chili flakes if you don’t have hot honey on hand.

Substitute pearled couscous with regular couscous or quinoa for a different texture.

Add toasted pine nuts or chopped walnuts for extra crunch.

For a vegan version, replace halloumi with grilled tofu and use maple syrup with chili instead of hot honey.

FAQs

Can I prepare this salad in advance?

Yes, you can marinate the onions and cook the couscous up to a day ahead. Keep the dressing and halloumi separate until just before serving to maintain freshness and texture.

What can I substitute for sumac and Aleppo pepper?

If you don’t have sumac, a splash of lemon juice can provide a similar tang. For Aleppo pepper, use mild chili flakes or paprika for mild heat and color.