A bright, herb-packed couscous salad studded with spiced chickpeas, crisp vegetables, and golden seared halloumi, lifted with plenty of fresh lemon. It’s hearty, zesty, and satisfyingly savory with a crispy-cheesy finish.
In a large nonstick skillet, combine olive oil, garlic, cumin, coriander, salt, and red pepper flakes; warm over low heat until the spices begin to sizzle, about 1 minute.
Add the chickpeas and cook, stirring frequently, until warmed through, about 3 minutes; remove the skillet from heat.
Meanwhile, add couscous to a large bowl and pour the boiling water over top. Immediately cover to trap steam and let sit 5 minutes, until the water is absorbed and couscous is tender.
Pour in the lemon juice and gently fluff the couscous with a fork.
Pour the spiced oil and chickpea mixture over the couscous (scrape in as much oil as possible); toss to combine.
Add cucumber, tomatoes, red onion, parsley, basil, and mint; toss again and season with more salt if needed.
Reheat the nonstick skillet over medium heat. Add the halloumi slices and cook until golden-brown, 1 to 2 minutes per side.
Tear halloumi into bite-sized pieces, sprinkle over the salad, and serve.