Moroccan spiced halloumi cheese with saffron cous cous and pomegranate dressing Recipe

Halloumi cheese seasoned with ras el hanout, served with saffron cous cous mixed with red peppers, flaked almonds, dried fruits and fresh herbs. Served with a pomegranate and honey dressing.

  • Preparation
  • Cooking time
  • Rest time
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(20 votes) 4.1/5

Les ingrédients

Pour people
  • For the vinaigrette
  • Pomegranate(s) : 1 whole
  • Honey : 30 g
  • Olive oil : 1 Tbsp
  • Lemon(s) : 0.5 whole
  • Part one of the recipe
  • Halloumi cheese : 450 g
  • Ras el hanout : 5 g
  • Olive oil : 10 ml
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Couscous : 200 g
  • Maldon salt : 6 pinch(es)
  • Dried apricot(s) : 6 whole
  • Prune(s) : 6 whole
  • Flaked almonds : 50 g
  • Spring onion(s) : 2 whole
  • Olive oil : 2 Tbsp
  • Saffron thread(s) : 2 pinch(es)
  • Fresh coriander : 0.25 bunch
  • Red chilli(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Lemon(s) : 0.25 whole
  • Red pepper(s) : 1 whole
  • Fresh mint : 0.25 bunch
  • Freshly ground black pepper : 6 Turn
  • Courgette(s) : 3 whole
  • Maldon salt : 3 pinch(es)
  • For the vegetables
  • Ground cumin : 15 g
  • Garlic clove(s) : 1 whole
  • Olive oil : 30 ml
  • Flat leaf parsley : 0.25 bunch
  • Lemon(s) : 0.5 whole



    Cut the pomegranate in half and knock the seeds out of the pomegranate using a metal spoon. Mix the seeds from the pomegranate with the honey, olive oil and add a squeeze of lemon juice.


    Slice the halloumi cheese into 4 slices per person.
    Rub the cheese slices with the ras el hanout and olive oil.

    To cook the halloumi, heat a frying pan until hot and cook for a minute on each side until golden brown.


    Preheat the oven to 180'C.

    Place the flaked almonds on a baking sheet and cook for 6 minutes until golden brown.

    Finely slice the spring onions. Finely dice the red chilli and garlic cloves. Cut the red pepper into thin slices.
    Pick the leaves from the coriander, parsley and mint and roughly chop.

    Chop the dried fruits into small pieces and add to the cous cous with the saffron, seasoning and olive oil. Stir these ingredients together. Pour on enough boiling water to cover the cous cous and then cover the bowl with cling film. Allow the cous cous to absorb the water and cook for 10 minutes.

    To cook the peppers, heat a frying pan until hot and add the olive oil. Add the sliced peppers and cook until nicely caramelised. Remove from the heat and add a clove of chopped garlic and season with salt and pepper.

    Whilst the cheese is cooking, warm the cous cous in a sauce pan or in the microwave for 1 minute and then add the spring onions, diced chilli, red peppers, flaked almonds and chopped coriander and mint. Mix thoroughly, check the seasoning and add a squeeze of lemon juice.


    Top and tail the courgettes, cut into quarters lengthways and then cut into 2 cm batons.

    To cook the courgettes, heat a frying pan until hot and add the olive oil. Add the courgettes and cook until coloured on both of the cut sides. Add the ground cumin, cook for a further minute and then add the garlic. Remove from the heat, season with salt, add the parsley and a squeeze of lemon.

  • 5. TO SERVE

    Spoon the cous cous into a neat pile in the centre of a wide bowl, place the fish on top, put some courgettes on top of the fish and around the bowl and then finish with the pomegranate dressing.

Chef's tip

«If you cannot find saffron for this dish, use a pinch of turmeric in with the boiling water that you cook the cous cous with.»

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