In a nonstick skillet over medium heat, add 2 tablespoons of extra-virgin olive oil, then stir in 4 finely grated garlic cloves, 2 teaspoons of ground cumin, 1½ teaspoons of ground coriander, 1½ teaspoons of fine sea salt, and ¼ to ½ teaspoon of red pepper flakes. Let the mixture sizzle for about 1 minute until fragrant, then add 1 can of drained chickpeas. Stir and cook for another 3 minutes until heated through, then remove from heat.

In a large bowl, combine 1½ cups of instant couscous with 1½ cups of boiling water and cover the bowl with a lid or plastic wrap to trap the steam. Allow it to sit undisturbed for 5 minutes. After the time is up, remove the cover and fluff the couscous gently with a fork, then mix in ½ cup of fresh lemon juice for a burst of brightness.

Pour the warm chickpea mixture over the fluffy couscous, tossing to combine everything well. Next, add in the chopped English cucumber, halved cherry tomatoes, thinly sliced red onion, and fresh herbs: 1 cup each of chopped parsley, basil, and mint. Gently mix and taste, adjusting the salt as needed.

Return the skillet to medium-high heat, adding a touch more olive oil if necessary. Add 8.8 ounces of sliced halloumi cheese, cooking for 1-2 minutes until golden brown on one side. Carefully flip the slices and let them cook for another 1-2 minutes. Once fully cooked, tear the halloumi into bite-sized pieces and sprinkle them over the salad to finish off.