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Cook CousCous according to packet directions.
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Place 1 tbsp olive oil in a frypan with the red onion and fry until soft.
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Add the crushed garlic and fry until soft and golden.
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Add the sultanas and mix well.
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Add the ground cumin and stir to combine well.
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Season to taste with salt and pepper, then add 1 tablespoon sliced mint.
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Add the contents of the frying pan to the CousCous and mix well.
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Return the frying pan to the heat and add the remaining olive oil.
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Once the pan is hot add the haloumi and cook until dark golden in colour.
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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.