Heat a non-stick pan over medium heat for about 2 minutes. Slice the halloumi cheese and cook for 2-3 minutes until golden brown on one side, then flip and repeat on the other side.

In a large bowl, pour boiling water over the couscous, cover, and let it sit for 5-10 minutes. Fluff with a fork once absorbed.

In a small bowl, whisk together lemon juice and olive oil until combined. Add honey/maple syrup, mint, salt, and pepper. Whisk until emulsified.

In a large mixing bowl, combine couscous, pomegranate seeds, diced cucumber, and cherry tomatoes. Drizzle dressing over and gently toss.

Transfer to a serving platter and top with warm halloumi cheese. Serve warm or chilled.