This air fryer halloumi recipe is all about BIG flavours. The salty halloumi contrasts wonderfully with the fresh pop of sweetness from the pomegranate. Meanwhile the fragrant roasted vegetables combine with perfectly seasoned couscous, delivering a different taste sensation with every mouthful. Once you’ve tried it, you’ll want to make it time and time again.
The vegetables and halloumi are cooked in the air fryer so they cook in next to no time, with minimum tidying up to do afterwards. Meanwhile the couscous cooks in a bowl of hot water so there’s no need to turn on the oven or even the hob with this versatile vegetarian air fryer dish.
Why you'll love this recipe
The great thing about this recipe is that it packs in multiple layers of flavour with minimum effort. The sweet, fresh burst of flavour from the pomegranate seeds really elevates this dish. If you can’t get hold of pomegranate seeds, don’t worry, it’s still delicious without. But once you’ve tried adding pomegranate seeds to this dish, you’ll be wanting to try them with all of your warm salads. They're a great way to add flavour without adding extra fat or salt to dishes.
This air fryer halloumi recipe makes a perfect light lunch. It's also delicious, served as part of a mezze or buffet with hummus, olives and toasted pittas. It makes a perfect stand-by that you can rustle up in next to no time when vegetarian guests visit (just make sure the halloumi is the vegetarian kind).
By the way, if you're looking for a tasty sharing dish, my air fryer halloumi fries with sriracha mayo are always a big hit with guests.
Ingredients
- Halloumi – One pack of halloumi is plenty for 3-4 people when served in this salad. If you want this to be a vegetarian dish, make sure it’s a vegetarian halloumi.
- Couscous – I like to keep a bag of couscous in the store cupboard as it’s a great staple ingredient that lasts and lasts. Make the couscous according to the packet instructions. I like to add salt, pepper, dried herbs and a drizzle of olive oil for extra flavour once the couscous has cooked.
- Roasting Vegetables – Bell peppers are perfect for this recipe because they roast quickly in the air fryer while the halloumi is cooking and the vibrant colour adds to the dish. You can use any combination of Mediterranean vegetables that are suitable for roasting – I love adding in courgettes, mushrooms, baby plum tomatoes and wedges of red onion, depending on what I have available in the fridge.
- Pitted olives – Olives – I use pitted olives and add them at the end when everything is cooked for an extra pop of flavour. They are totally optional though so if you’re not an olive lover, feel free to leave them out.
- Dried herbs – Oregano or mixed Mediterranean herbs are my choice for this dish but you can mix in your favourite dried herbs, or even add dried chilli flakes for a kick of heat.
- Salt and pepper – To season the couscous.
- Oil – I use an air fryer spray oil to give the vegetables and halloumi a light spritz of oil before cooking to help them char nicely.
- Fresh pomegranate seeds – These beautiful pink jewels really take this salad to the next level. The zesty sweetness cuts through the saltiness of the halloumi and they add a beautiful dash of colour to the dish. In fact, once you start adding pomegranate seeds to your salads, you won’t want to stop!
- See recipe card for quantities.
Instructions
Cut your peppers (or other veggies), season and roast in the air fryer.
Cut the halloumi into cubes and roast - checking every few minutes.
Prepare the couscous.
When everything is nicely roasted, bring everything together.
This recipe is perfect for:
Using up vegetables – So many different veggies work well in this recipe. Sometimes I keep it simple and stick to just bell peppers. But if I’ve got vegetables that need using up this dish is the perfect place to use them. Courgettes, tomatoes, mushrooms, aubergine and red onion all work brilliantly.
Doubling up – It’s easy to double up this recipe or you can serve smaller portions as a side dish
Adding more vegetables into your diet – with goodness from the roasted veggies and the pomegranate.
Equipment
I love making this in my Ninja Dual air fryer (affiliate link) because I can cook the air fried roasted vegetables in one basket while the halloumi cooks in the other basket. If you have an air fryer with one basket, you can cook the veggies first, then set to one side while the halloumi cooks.
Substitutions
To make this dish vegan, switch the halloumi for a dairy-free halloumi. Alternatively, skip the halloumi altogether and air fry a portobello mushroom to top the salad with instead.
Variations
This dish is totally customisable so you can really make it your own. Try different combinations of roasted vegetables or vary the herbs to include your favourite flavours.
Storage
All elements of this recipe (except for the halloumi) can be made in advance and stored in the fridge for 1-2 days. You can then bring the couscous and roasted vegetables back to room temperature before serving. The halloumi is best served as soon as it is cooked so it’s best to cook it when you’re almost ready to serve.
Top tip
Don't overcook the halloumi - it should be just beginning to turn golden brown with a hint of crispiness.
FAQs
If you'd like to make a vegan version of this recipe, omit the halloumi and serve as a roasted vegetable and couscous salad. For extra protein, you could add mixed beans or hummus on top - or smashed avocado would also be delicious!
Couscous is a versatile kitchen staple that easily takes on various flavours and styles. Its small, granular texture allows it to absorb the characteristics of different dishes, making it adaptable to various cuisines. Whether mixed with Mediterranean ingredients like olives and feta or paired with aromatic spices in Middle Eastern dishes, couscous complements a range of flavours. It's a quick-cooking and flexible ingredient, suitable for salads, hot pilaffs, and more.
Certain halloumi brands are suitable for vegetarians, while others may use animal-derived rennet in their production. Check the label to check if the halloumi is vegetarian.
Traditionally, halloumi is crafted from a blend of sheep's milk, goat's milk, or a combination of both
Related
Looking for other recipes like this? Try these:
Air Fryer Halloumi with Roasted Veggies and Couscous
Equipment
Ingredients
- 100 g dried couscous
- 225 g halloumi
- 1 red pepper and 1 orange pepper or your choice of vegetables
- 1 large red onion
- handful of pitted olives
- 1 teaspoon oregano
- 2 tablespoons pomegranate seeds
- Avocado oil or your preferred oil for air frying
Instructions
For the roasted vegetables
- Halve both peppers and remove the core and seeds. Chop into thick strips.
- Peel and halve the red onion then cut each half into three wedges.
- Toss the vegetables in a little oil (I use avocado oil, but you can use whatever oil you prefer as long as it's suitable for air frying). Sprinkle over the oregano and season with salt and pepper.
- Cook on air fryer setting at 180C for 10-15 minutes. Check and shake the veggies every five minutes or so. They are ready when the veggies are soft and just starting to brown at the edges. Set aside in a bowl until you're ready to serve.
For the halloumi and couscous
- Meanwhile, pat your block of halloumi dry and cut into bite-sized squares. You should get around 12 squares from a 225g block of halloumi.
- Drizzle or spritz a little oil onto the halloumi (you only need a tiny bit).
- Air fry the halloumi on air fryer setting at 180C for around 8 minutes. Check every couple of minutes and gently turn to ensure the halloumi cooks evenly (silicone tongs are the best tool for this). The halloumi is ready when it has a light brown colour on each side. It should be slightly crisp on the outside but lovely and squidgy within. It's best to serve halloumi straight after cooking (see 'bringing it all together' below.
- While your halloumi is cooking, prepare the couscous by placing it in a bowl and covering with 160ml of boiling water and cover the bowl with a clean tea towel or a plate. Leave for 5 minutes to allow the couscous to absorb the water.
- Once the couscous has absorbed the water, fluff up the grains with a fork. Season with salt, pepper and a sprinkle of oregano or other dried herbs if you wish.
Bringing it all together
- Place your couscous in a serving bowl (or individual bowls).
- Add the roasted veggies and halloumi.
- Top with the olives, sprinkle over the pomegranate seeds and enjoy!
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