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Golden Harissa-Dressed Halloumi Salad

Golden Harissa-Dressed Halloumi Salad

4.5rating out of 5

(1179 reviews from our customers)

Prep Time

30 min



Halloumi cheese has a salty, almost meaty character that lends itself perfectly to sweet caramelised vegetables such as this slow cooked pepper & onion mixture; which become sweet & sour & almost chutney-like. Our couscous and lambs lettuce salad is dressed in a tangy spicy dressing made from harissa paste (an earthy chilli paste from Morocco).

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
120g golden couscous †
1 yellow pepper
2 tbsp white wine vinegar †
225g Cypriot halloumi †
50g lambs lettuce
2 tbsp hot harissa paste
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 120g couscous<span class="strong">†</span>
  • 1 yellow pepper
  • 2 tbsp white wine vinegar<span class="strong">†</span>
  • 225g Cypriot halloumi<span class="strong">†</span>
  • 50g lamb's lettuce
  • 1 harissa paste sachet (40g)
Typical Values per 100g per serving
Energy 779 kJ
186 kcal
2650 kJ
632 kcal
of which saturates
9 g
5.1 g
30.6 g
17.3 g
of which sugars
15.9 g
3.8 g
54.2 g
13 g
Fibre 1.1 g 3.7 g
Protein 10.2 g 34.6 g
Salt 1.26 g 4.29 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
120g couscous
durum wheat (gluten) semolina (100%)
1 yellow pepper
yellow pepper
2 tbsp white wine vinegar
white wine vinegar (sulphites)
225g Cypriot halloumi
pasteurised cows milk, pasteurised sheeps milk, pasteurised goats milk, salt, vegetarian rennet, mint
50g lamb's lettuce
lamb's lettuce
1 harissa paste sachet (40g)
water, tomato paste, red pepper puree (9%), sugar, salt, garlic puree, ground cayenne pepper, rapeseed oil, dried red chilli flakes (2%), white wine vinegar, lime juice concentrate, acidity regulator: citric acid, ground star anise, ground cumin, ground coriander, pure olive oil, stabiliser: xanthan gum, preservative: potassium sorbate
  • Allergens highlighted by † (gluten, sulphites, milk)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Golden Harissa-Dressed Halloumi Salad

Peel and finely slice the red onion[s]

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Boil a kettle 

2 Golden Harissa-Dressed Halloumi Salad

Heat a large, wide-based pan with 2 tbsp [4 tbsp] vegetable oil

Once hot, add the sliced onion and pepper with a pinch of salt

Cook on a very low heat for 15-20 min or until softened and caramelised

Tip: watch the heat and adjust to prevent burning

3 Golden Harissa-Dressed Halloumi Salad

Meanwhile, add the couscous to a large bowl with 200ml [400ml] boiled water 

Cover and set aside 


4 Golden Harissa-Dressed Halloumi Salad

Slice the halloumi into sticks (see picture)

5 Golden Harissa-Dressed Halloumi Salad

Combine the harissa paste with 2 tbsp [4 tbsp] olive oil, half of the white wine vinegar (keep the rest for later), 2 tbsp [4 tbsp] boiled water and 1 tsp [2 tsp] sugar and mix well - this is your harissa dressing

6 Golden Harissa-Dressed Halloumi Salad

Fluff the couscous with a fork 

Wash the lambs lettuce, then add it to the couscous

Add most of the harissa dressing (keep a little for garnish) and toss thoroughly 

Add the remaining white wine vinegar and 1 tbsp [1 1/2 tbsp] sugar to the pepper and onion pan, and cook for 2 min further, then transfer them to the salad bowl and wipe the pan clean with kitchen paper

7 Golden Harissa-Dressed Halloumi Salad

Return the pan to a high heat

Once very hot, add the halloumi 

Cook on each side for 1 min, until golden


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Serve the golden halloumi over the couscous salad with the remaining harissa dressing drizzled over


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