Our Keto Halloumi Cauliflower Couscous Salad recipe makes a tasty warm vegetarian lunch or low carb side dish. It’s tangy and full of fresh, delicious flavors.
Couscous is not a low carb item, but lucky for us, cauliflower is the queen of vegetables and when riced, makes a great low carb substitute for couscous. This salad is loosely based on a dish that was on the menu at an award-winning Australian winery where I worked as a chef many years ago and includes my favorite Middle Eastern condiment – Macadamia Dukkah.
Want to take this Keto Salad to the next level? Add some grilled chicken, salmon, or lamb and a drizzle of our Low Carb Garlic Sauce. Yum!
This Keto Halloumi Cauliflower Couscous Salad recipe makes 4 serves. 1 serving is about half a cup of salad with 2 slices of halloumi has 5g net carbs.
We recommend making your Keto Halloumi Cauliflower Couscous Salad fresh as it is best served warm. Leftover salad can be stored in the fridge for up to 3 days.
Keto Halloumi Cauliflower Couscous Salad Ingredients
- 3 tablespoons of Olive Oil
- 3 cups of Cauliflower, riced
- 1 Lemon, zest only
- 1 teaspoon of Salt
- ½ teaspoon of White Pepper, ground
- 8 ounces of Halloumi Cheese, sliced into 8 pieces
- ⅓ cup of Roasted Peppers, diced
- 2 ounces of Arugula, roughly chopped
- 2 tablespoons of Keto Macadamia Dukkah
- 2 tablespoons of Parsley, chopped
- 1 tablespoon of Mint, chopped
How to Make Keto Halloumi Cauliflower Couscous Salad
- Place a nonstick frying pan over high heat. Add 2 tablespoons of the olive oil, along with the cauliflower rice, lemon zest, salt, and pepper. Saute for 5-7 minutes, until cooked through.
- Place the cooked cauliflower in a bowl, and set aside to keep warm.
- Wipe out the frying pan and add the remaining tablespoon of olive oil, place back over high heat.
- Add the halloumi cheese and saute for 2-3 minutes on each side, until golden brown.
- While the cheese is cooking, add the peppers, arugula, dukkah, parsley, and mint to the warm cauliflower. Toss gently and spoon onto a serving platter.
- Top with browned halloumi cheese and serve immediately.
Keto Halloumi Cauliflower Couscous Salad
Ingredients
- 3 tablespoons Olive Oil
- 3 cups Cauliflower, riced
- 1 Lemon zest only
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper ground
- 8 ounces Halloumi Cheese sliced into 8 pieces
- ⅓ cup Roasted Peppers diced
- 2 ounces Arugula roughly chopped
- 2 tablespoons Keto Macadamia Dukkah
- 2 tablespoons Parsley chopped
- 1 tablespoon Mint chopped
Instructions
- Place a nonstick frying pan over high heat. Add 2 tablespoons of the olive oil, along with the cauliflower rice, lemon zest, salt, and pepper. Saute for 5-7 minutes, until cooked through.
- Place the cooked cauliflower in a bowl, and set aside to keep warm.
- Wipe out the frying pan and add the remaining tablespoon of olive oil, place back over high heat.
- Add the halloumi cheese and saute for 2-3 minutes on each side, until golden brown.
- While the cheese is cooking, add the peppers, arugula, dukkah, parsley, and mint to the warm cauliflower. Toss gently and spoon onto a serving platter.
- Top with browned halloumi cheese and serve immediately.
Nutrition
Looking for more delicious Keto Salad Recipes; try our;
To make a larger batch of this Keto Halloumi Cauliflower Couscous Salad recipe adjust the servings above.
