For the chilli jam: finely dice the shallot and the chillies. Place the water in a saucepan and add the sugar. Bring to the boil and then add the shallots and the chillies. Reduce to a simmer and reduce to a sticky, jam-like consistency.
For the cumin and coriander dressing: pick the coriander leaves from the stalks. Roughly chop the coriander leaves. Mix together the yogurt, cumin, and coriander leaves. Add a squeeze of lemon juice, season and then chill in the fridge while you prepare the rest of the dish.
For the couscous: Mix the dry couscous with 50ml of olive oil, season and then cover with boiling water or vegetable stock. Immediately cover the bowl with cling film and leave the couscous to cook and absorb the water for 10 minutes.
Roughly chop the mint. Dice the red chilli. Once the cous cous is tender, add the chilli, chick peas, pistachio nuts and chopped mint leaves. Season if necessary.
For the haloumi skewers: cut the halloumi cheese into 2cm cubes and season with paprika. Drizzle with olive oil and then feed onto skewers.
Heat a griddle or frying pan until very hot and cook the haloumi cheese on all sides until either golden brown or chargrilled.
Serve the haloumi skewers on a bed of cous cous and top with a spoonful of the yogurt dressing. Drizzle the chilli jam over the skewers and finish with a little olive oil and some fresh rocket leaves.
«Cook the cous cous with a pinch of saffron to give a subtle spice flavour.»
Haloumi cheese skewers served on a bed of chick pea and pistachio cous cous with chilli jam and a yogurt and cumin dressing.