Photo of Halloumi-topped couscous salad by WW

Halloumi-topped couscous salad

Points® value
Total Time
30 min
10 min
20 min
Think salad’s boring? Wrong! Studded with pomegranate seeds and flavoured with fresh herbs, this one’s a tasty bed for baked halloumi


Light Halloumi

200 g, cut into 8 equal slices


1 zest(s) of 1, plus extra wedges to serve

Lemon Juice, Fresh

2 tablespoon(s)

Broccoli, raw

300 g, tenderstem

Olive Oil

1 tablespoon(s)

Wholemeal Pitta Bread

1 medium, cut into 12 triangles

Couscous, dry

150 g

Dijon Mustard

½ teaspoon(s), level


1 clove(s), crushed

Parsley, fresh

2 tablespoon(s), finely chopped, flat-leaf, plus extra leaves to serve


100 g, seeds


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. In a small bowl, toss together the halloumi, lemon zest and half the lemon juice. Transfer to a baking tray, add the broccoli, drizzle over half the oil, and season well. Bake for 10 minutes, then add the pitta triangles to the tray and return to the oven for another 10 minutes, until the bread is crisp and golden.
  2. Meanwhile, cook the couscous to pack instructions, then season to taste and fluff up the grains with a fork.
  3. Put the remaining oil and lemon juice in a small bowl, add the mustard and garlic, and whisk to make a dressing. Season to taste.
  4. Drizzle the lemon dressing over the cooked couscous, add the chopped parsley and pomegranate seeds, then toss to combine. Divide the couscous salad between bowls and top with the baked halloumi and broccoli. Scatter over the extra parsley leaves and serve with the pitta triangles and lemon wedges on the side.


Halve 8 banana shallots (also known as eschalion shallots) lengthways and add to the baking tray with the halloumi and veg.