Step 1

Cook couscous in a saucepan of boiling water following packet directions. Drain.

Step 2

Meanwhile, pat haloumi dry with paper towel. Sprinkle with spice mix. Spray a non-stick frying pan with oil. Heat pan over medium heat. Cook haloumi 1-2 minutes each side or until golden. Set aside. Spray pan with oil again. Cook zucchini 1-2 minutes until just coloured.

Step 3

Combine couscous, zucchini, tomatoes, parsley and mint in a large bowl. Season well. Combine tahini, yoghurt, garlic and lemon rind in a small bowl. Season. Add lemon juice to taste.

Step 4

Divide salad among serving bowls or arrange on a platter. Top with haloumi and pomegranate. Drizzle with dressing. Serve with pita.