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In a small saucepan bring stock to the boil.
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Place CousCous into bowl and pour stock over CousCous and cover with cling wrap and set aside for 6 minutes.
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Remove the cover and fluff with a fork to separate the grains.
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Add parsley, mint, dill, coriander, and preserved lemon to CousCous and mix well. Season with salt and pepper.
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Place raisins, port, cinnamon, bay leaves, pepper, and all spice berries into a pot.
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Cook on a medium heat until liquid has reduced by half.
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Set aside and allow cooling at room temperate.
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Heat oil in a pan over medium heat and cook haloumi slices in batches for 2 minutes on each side and set.
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Spoon CousCous onto a plate, top with haloumi and spiced raisins.
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Finish with a squeeze of lemon.
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Serve and enjoy with family and friends!
