Cut the halloumi cheese into chunks.
For the cous cous:
Bring the water to the boil and add the saffron. Allow it to stand for a couple of minutes.
Place the cous cous in a bowl, season with salt and pepper and add a drizzle of olive oil.
Pour the saffron infused water onto the cous cous, cover the bowl with a plate or cling film and allow it to absorb the liquid for 10 minutes.
Prepare the dressing:
Slice the spring onions (keeping some to one side to finish the cous cous). Finley chop the chilli and garlic. Cut the black olives into small pieces.
Pick the leaves from the coriander and parsley and roughly chop.
Mix the olives, garlic, chilli, half of the spring onions and the chopped herbs together in a bowl and add the juice from the lime, the honey and a drizzle of olive oil.
To cook the halloumi:
Heat a frying pan until hot and add a splash of olive oil. Cook the halloumi until golden brown on both sides. Remove the pan from the heat and add 2/3 of the dressing. Coat the cheese in this dressing.
Remove the plate or cling film from the cous cous and add the remaining sliced spring onions. Use a fork to break up the cous cous and remove any lumps.
To serve: serve the halloumi on a bed of cous cous and finish with the dressing.
«Halloumi cheese is very easy to cook on a barbecue. Make some halloumi skewers with mushrooms and peppers, grill and serve with the black olive dressing.»