- 240g halloumi cheese
- 3 tablespoons olive oil
- 1 tablespoon pomegranate molasses
- 1 tablespoon Biladi Za'atar
- 1/2 teaspoon sumac
- 100g couscous
- 1/2 teaspoon salt
- 125ml boiling water
- 2 spring onions
- 1 jalapeño chili
- 1 pomegranate
- a handful of chopped parsley
- 1/2 lemon, juiced
Slice halloumi into roughly 1cm by 6cm pieces.
Mix together the olive oil, pomegranate molasses, Za'atar and sumac in a bowl. Add halloumi cheese and mix well.
Place couscous in a bowl and add salt. Slice spring onions into thin rings. Add onions to couscous, stir well. Pour boiling water on top of couscous. Cover with a plate or parchment paper, and let couscous sit for 10 minutes.
Remove seeds from the jalapeño, chop into small pieces. Remove the seeds from the pomegranate. Chop up parsley.
Heat a non-stick frying pan over a medium to high heat. Add halloumi. Fry for 1-2 minutes on each side. Turn off heat and set aside.
Add the pomegranate seeds, parsley, and diced jalapeno to couscous. Add remaining sauce and mix it all together. Add salt and lemon juice to taste. Serve couscous with grilled halloumi cheese on top.