1. Cook CousCous according to packet directions.
  2. Place 1 tbsp olive oil in a frypan with the red onion and fry until soft.
  3. Add the crushed garlic and fry until soft and golden.
  4. Add the sultanas and mix well.
  5. Add the ground cumin and stir to combine well.
  6. Season to taste with salt and pepper, then add 1 tablespoon sliced mint.
  7. Add the contents of the frying pan to the CousCous and mix well.
  8. Return the frying pan to the heat and add the remaining olive oil.
  9. Once the pan is hot add the haloumi and cook until dark golden in colour.
  10. Pour in the lemon juice and reduce for around a minute; be careful not to burn the cheese. To serve: Place the CousCous onto individual serving plates and top with chunks of the hot haloumi. Top with fresh mint leaves, a drizzle of good quality olive oil and ground black pepper.

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