Moroccan Style Couscous Salad with Grilled Halloumi

Place the prepared NoMU Vegetable stock and NoMU Salt in a pot and add the couscous. Cover and leave for 5 minutes or until all the water has been absorbed and the couscous is tender. Heat 2 tablespoons of the olive oil in a frying pan and gently sauté the pine nuts until nicely roasted. Add the NoMU Pistachio and Sumac Dukkah, sugar, sultanas and the red wine vinegar.

Reduce the dressing until it becomes syrupy. Loosen the couscous using a fork and season to taste. Add the pistachio nuts, the remaining 2 tablespoons of olive oil, pomegranate seeds and the dressing to the couscous and season accordingly. Add the coriander and set aside.

Meanwhile cut the Halloumi into ½ cm slices and grill on a hot griddle pan for 2 minutes on each side or until nicely charred. Add to the couscous salad and serve.

Serves 4