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.
Thinly slice the spring onions and fold into the cous cous once it is cooked.
Slice the spring onions. Finely chop the chilli and the 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 and a drizzle of olive oil.
Heat a frying pan until hot and add a splash of olive oil. Cook the halloumi until golden brown on both side and then add the honey to the pan, remove from the heat and spoon the honey over the cheese.
Remove the plate or cling film from the cous cous and fold in the sliced spring onions. Use a fork to break up the cous cous and remove any lumps.
Serve the halloumi on a bed of cous cous and finish with the dressing. Serve immediately.
«Try making this recipe with grilled sardines or chicken instead of the halloumi.»