1Preheat oven to 200°C (400°F). On a baking sheet, toss carrots with harissa paste, 1 tablespoon olive oil, a pinch of salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.

2While carrots roast, prepare the couscous. Place couscous in a heatproof bowl, pour hot vegetable broth over it, cover tightly, and let sit for 5-7 minutes until the liquid is absorbed. Fluff with a fork.

3In a large non-stick pan, heat 1 tablespoon olive oil over medium-high heat. Add sliced halloumi and pan-fry for 2-3 minutes per side until golden brown and slightly crispy. Remove from pan and set aside.

4For the dressing, whisk together lemon juice, honey, minced garlic, a pinch of salt, and pepper in a small bowl. Slowly drizzle in 2 tablespoons extra virgin olive oil while continuously whisking to emulsify.

5To assemble, combine the fluffy couscous with roasted carrots and fresh arugula in a large serving bowl. Gently mix to distribute ingredients evenly.

6Arrange the pan-fried halloumi slices on top of the couscous and vegetable mixture. Drizzle the lemon-honey dressing generously over the entire salad.

7Garnish with the chopped fresh mint and pistachios before serving warm or at room temperature.