Grilled Halloumi and Vegetable Couscous

Instructions

1. Prepare the couscous
   Place the couscous in a large bowl, pour over the hot vegetable stock, stir once, then cover with a plate or plastic wrap. Let it sit for 5 minutes until all the liquid is absorbed. Fluff with a fork and set aside.
2. Season the vegetables
   In a large bowl, toss the zucchini, red and yellow bell peppers, and red onion with 1 tablespoon of olive oil, half the lemon juice, ground cumin, ground coriander, salt, and pepper.
3. Grill the vegetables
   Heat a griddle pan or regular grill to medium-high heat. Grill the vegetables in batches until they have char marks and are tender, about 3-4 minutes per side. Remove and set aside.
4. Grill the halloumi
   Brush the halloumi slices with a little olive oil. Using the same griddle pan, grill the halloumi for 1-2 minutes on each side until golden brown with grill marks. Be careful not to overcook as the cheese will become tough.
5. Season the couscous
   To the fluffed couscous, add the remaining olive oil, lemon juice, chopped mint, and parsley. Season with salt and pepper to taste and mix well.
6. Assemble the dish
   Spoon the couscous onto a large serving platter or individual plates. Arrange the grilled vegetables and halloumi slices on top.
7. Final touches
   Garnish with additional fresh herbs if desired and serve immediately while the halloumi is still warm and slightly soft.