1. Cook San Remo Wholemeal CousCous according to packet instructions in a large bowl.
  2. Heat 1 tbsp of the olive in a large non-stick frypan over med/ high heat and sauté eggplant until golden.
  3. Add eggplant and chopped herbs to the cooked CousCous, add 4 tbsp olive oil and season with salt and pepper. Toss to combine.
  4. Spread hummus on a large serving platter or individual plates.
  5. Place CousCous mix on top of the hummus.
  6. Reheat the non-stick frypan over medium heat with 1 tbsp olive oil.
  7. Dust the haloumi with flour and pan fry until golden on both sides. Place on top of the CousCous.
  8. Sprinkle with pomegranate and pistachios and serve.