Hot Date Halloumi, Zucchini & Couscous Salad

This is a delicious remake of my viral Hot Honey Halloumi and Couscous Salad that you all loved in March of 2025 (time is flying, huh?) When I had originally came up with that recipe, my goal was to make something that screamed “spring”. Now, I intentionally wanted to remake the recipe and have it scream “fall”, instead. So, I used seasonal ingredients like dates, zucchini, and onion to make this Hot Date Halloumi Halloumi, Zucchini & Couscous Salad. Yes, hot dates. I swapped the hot honey for Date Lady’s date syrup and dipped each slice of halloumi in it before cooking, giving the salty, crispy cheese the most delicious sweet-and-spicy glaze.

For the rest of the salad, I kept things cozy with roasted zucchini and chickpeas, pearled couscous, and my favorite marinated sumac onions. The result is a warm, hearty salad that’s packed with protein, fiber, healthy fats, and plenty of flavor.

It’s a perfect vegetarian lunch or dinner, but you can easily add shrimp or chicken if you want a little more protein. And if you’re meal prepping it, I recommend keeping the dressing separate and adding it right before eating.

Because I told you: salads are not boring over here. They’re colorful, satisfying, nutrient-packed, and most importantly, actually something you’ll look forward to eating. Let’s get to the recipe.

Yields: 1

Portion: 1 bowl

Prep time: 20 minutes

Total time: 45 minutes

This recipe is vegetarian. This recipe can be easily made gluten free by swapping out the couscous for quinoa or rice.

---

Ingredients:

Sumac Marinated Onions:

1 large red onion, sliced into half moons

1 tbsp extra virgin olive oil

½ tbsp sumac (you can add more if you like)

1/4 tsp Aleppo pepper

1/4 tsp salt (salt to taste if needed)

½ cup dry pearled couscous

1 15oz canned chickpeas, drained and rinsed 

2 zucchini, medium chopped 

1-2 cups arugula, finely chopped

Hot Date Halloumi:

2 tsp date syrup

1 tsp water

⅛ tsp Aleppo pepper (or a pinch of cayenne for more heat)

Pinch of salt

Juice of ½ lemon

Parsley Dressing:

2 tbsp extra virgin olive oil

Juice of ½ lemon

¼ tsp salt

2 tbsp freshly chopped parsley

---

Instructions:

1. Prep red onions: prep and place the thin strips of red onion into a serving bowl of choice. Add the olive oil, sumac, Aleppo pepper, and salt to the onions. Toss and allow onions to be coated evenly. Allow onions to marinate in the fridge for at least 30 minutes before adding to food, but you don’t have to.

2. Prep veggies: Have oven preheated to 400. Add zucchini and chickpeas to a baking sheet lined with parchment paper. Season with salt, black pepper, garlic powder, and dried oregano to your liking (season with your heart). Mix well and bake in the oven for 20 minutes, or until zucchini softens and chickpeas turn golden brown. While you’re waiting, prep the arugula and set aside.

3. Prep couscous: follow directions on the box of couscous or follow this recipe. Add 1 cup of water, drizzle of olive oil, and dash of salt into small saucepan on medium heat. Once the water starts to boil add couscous. Allow couscous to soak up water. Set on the side uncovered and allow couscous to fluff.

4. Prep halloumi: Mix everything together until smooth consistency. Dip or brush each slice of cooked halloumi with the hot date syrup while it’s still warm, making sure each piece gets a little of that sweet-and-spicy glaze. Add each piece of halloumi in and soak in mixture. On the stove top on high heat, add marinated halloumi into a frying pan. Sear on both sides for 2-3 minutes each until crispy. Add to serving bowl.

5. Build dressing: add ingredients to a bowl and mix well. Dilute with splash of water if needed. Set dressing aside.

6. Assemble: in a serving bowl, add in chopped arugula. Layer on zucchini and chickpeas to make up ½ your plate. Add in 1 cup of cooked pearled couscous. Layer on 4-5 halloumi slices. Top with ¼ cup marinated onions. Drizzle on parsley dressing. Enjoy!

FAQ

• Can I make this recipe ahead of time?: Yes! This is a great meal-prep recipe. Prepare the couscous, roasted zucchini and chickpeas, sumac onions, and dressing ahead of time. Store the dressing separately and add it right before eating. But, I'd cook the halloumi fresh when possible so it stays crispy.

• Can I make the hot date halloumi less spicy?: Absolutely. You can just enjoy sweet halloumi instead. Leave out the Aleppo pepper and/or cayenne pepper. If you like more heat, swap it for a pinch of cayenne.

• Do I have to marinate the onions for 30 minutes?: Nope! The 30 minutes just gives the onions more time to absorb the sumac and seasoning. If you’re short on time, you can use them right away.

• Can I use regular couscous instead of pearled couscous?: Yes, but the texture will be different. I prefer pearled couscous here because it’s larger, chewier, and holds up well with the roasted vegetables and halloumi.

• Can I add more protein?: Yes. Add grilled chicken or shrimp if you want to increase the protein.

• Is this recipe gluten-free?: Not as written. Pearled couscous is made from wheat. For a gluten-free version, swap the couscous for quinoa or another gluten-free grain.

Recipe Notes

• Don't overcrowd the baking sheet. Give the zucchini and chickpeas some room so they roast instead of steam.

• Pat your halloumi dry before cooking. This helps it get that golden, crispy exterior. Also, cook the halloumi right before serving if you can. It’s best warm and crispy.

• Keep the dressing separate for meal prep so the arugula and other ingredients don't get soggy.

• Taste before adding extra salt. Halloumi is naturally salty, so you may need less salt than you think throughout the recipe.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD

⁣