1Prepare the halloumi: In a bowl, whisk together harissa paste, 1 tbsp olive oil, lemon juice, honey (or maple syrup), and minced garlic. Add the halloumi cubes and toss to coat thoroughly. Marinate for at least 20 minutes (or up to 2 hours in the refrigerator).

2Cook the couscous: Place couscous in a heatproof bowl. Pour hot vegetable broth over it, cover tightly, and let sit for 5 minutes. Fluff with a fork and set aside to cool slightly.

3Assemble the salad: In a large bowl, combine the cooled couscous, chopped mint, parsley, pomegranate seeds, red onion, cucumber, and cherry tomatoes. Drizzle with the remaining 1 tbsp olive oil, season with salt and pepper, and gently toss.

4Skewer the halloumi: Thread the marinated halloumi cubes onto the soaked skewers, leaving a small space between each piece.

5Grill the halloumi: Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates. Place the skewers on the grill and cook for 3-4 minutes per side, or until golden brown and slightly charred.

6Serve: Arrange the grilled halloumi skewers alongside the couscous salad. Serve immediately.