Step 1
Bring the water and stock cube to a boil in a medium saucepan. Stir in the pearl cous cous, reduce the heat to a gentle simmer, cover, and cook for 10 minutes, until the cous cous is cooked through but still firm, and the liquid has been absorbed. Remove from the heat and set aside.
Step 2
Meanwhile, combine the olive oil and rice malt syrup in a small bowl. Add the halloumi and toss to coat. Heat a small frying pan over medium-high heat. Add the halloumi, reserving the leftover marinade in the bowl, and cook for 2-3 minutes on each side until deeply golden. Pour the reserved marinade over the halloumi, cook for 30 seconds to caramelise, and immediately remove from the heat.
Step 3
To make the lemon-mustard dressing, whisk together the olive oil, lemon juice, Dijon mustard, sea salt and cracked black pepper in a small bowl until emulsified. Set aside.
Step 4
Grate the zucchini and squeeze out the excess liquid with your hands, or wrap it in a clean tea towel and wring out as much liquid as possible.
Step 5
Put the cous cous in a medium bowl and gently fluff with a fork. Add the zucchini, tomatoes, parsley, mint, and almonds. Drizzle the lemon-mustard dressing over the salad, tossing gently until everything is combined. Transfer the salad to a serving platter or individual bowls, top with the warm golden halloumi, and serve immediately with lemon wedges.
