1In a small saucepan, gently warm 1/4 cup of the vegetable broth. Add the saffron threads and let them steep for at least 10 minutes to release their color and flavor.

2In a medium pot, combine the pearl couscous with the remaining 2 ¾ cups of vegetable broth and the saffron-infused broth. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the liquid is absorbed and the couscous is tender. Fluff with a fork and set aside.

3While the couscous cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the halloumi slices and sear for 2-3 minutes per side, until golden brown and slightly crispy. Remove from skillet and set aside.

4In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced red onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.

5Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices. Season lightly with salt and pepper.

6Gently fold the cooked pearl couscous into the skillet with the tomato mixture. Stir in the chopped parsley, mint, lemon zest, and lemon juice until well combined.

7Divide the saffron pearl couscous among serving plates, top generously with the seared halloumi slices, and sprinkle with chopped pistachios before serving.