Place a saucepan on medium heat and warm half of the olive oil.

Add the couscous and stir for 30 seconds or until coated.

Add boiling water and reduce heat to low and cover – stirring often, for six minutes, or until tender.

Drain and set aside.

Make the dressing by whisking lemon juice and olive oil together and seasoning to taste. Toss this through the cooled pearl couscous with parsley, mint and nuts (reserving some for last-minute sprinkling).

Cook the haloumi just before serving by heating remaining olive oil in a frying pan on medium-high and fry for two minutes on each side, or until golden.

Spoon couscous into a wide serving bowl, top with the haloumi, sprinkle with the extra nuts, mustard cress and dollop with Fresh Fodder Taramosalata.

Serve with a final drizzle of olive oil and lemon wedges.