1 cup couscous
1/2 teaspoon cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup boiling water
4 nectarines, each pitted and sliced into 6–8 wedges
4 ounces halloumi, sliced 1/4-inch thick
2 cups mixed olives, pitted and roughly chopped
3 scallions, thinly sliced
1/4 cup roughly chopped parsley and cilantro
Salt and pepper to taste
Place the couscous, cumin, salt and pepper in a large bowl. Pour in the boiling water, cover and wait 8-10 minutes for the water to absorb. Then fluff the grains with a fork.
Preheat a non-stick grill pan over medium high heat.
Grill the nectarines until they have grill marks, about 1-2 minutes per side. When the fruit is cool enough to handle, chop the nectarines into chunks.
Grill the halloumi until each slice has golden brown grill marks, about 2-3 minutes per side. When it has cooled slightly, dice the halloumi.
Fold the nectarines, halloumi, olives, scallions, parsley and cilantro into the couscous.
Season with salt and pepper to taste.