Begin by boiling water in a kettle. In a large bowl, pour about 1 cup of the boiling water over 1 cup of couscous, covering it with a lid or plastic wrap. Let it sit for 5–10 minutes until the couscous absorbs the water and becomes fluffy. Once ready, use a fork to gently fluff the couscous, breaking up any clumps.

While the couscous is resting, slice the halloumi cheese into thick pieces, about 1/2 inch. Heat a non-stick skillet over medium heat for about 5 minutes. Once hot, add the halloumi slices and cook for 3–4 minutes on each side until they achieve a beautiful golden-brown crust.

In a small mixing bowl, combine the juice of one lemon, 2 tablespoons of olive oil, 1 tablespoon of honey or maple syrup, and a pinch of salt and pepper. Add a handful of finely chopped fresh mint to the mixture. Whisk everything together vigorously for about 1 minute until well blended. Taste the dressing and adjust the seasoning as needed.

In a large serving bowl, combine the prepared couscous, 1 cup of pomegranate seeds, half a diced cucumber, and 1 cup of diced tomatoes. Drizzle the mint-lemon dressing over the salad ingredients. Toss everything together carefully to ensure all ingredients are well coated with the dressing.

Top the salad with the crispy halloumi slices arranged beautifully on top. You can serve the Halloumi & Pomegranate Couscous Salad warm or chilled.