1In a large bowl, whisk together harissa paste, 1 tbsp olive oil, minced garlic, smoked paprika, cumin, salt, and pepper to create the marinade. Add halloumi cubes, bell peppers, zucchini, red onion, and cherry tomatoes to the bowl and toss gently to coat everything thoroughly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

2Preheat your grill to medium-high heat (about 200°C / 400°F). If using wooden skewers, ensure they have been soaked. Thread the marinated halloumi and vegetables alternately onto the skewers.

3Grill the skewers for 10-15 minutes, turning occasionally, until the halloumi is golden brown and slightly charred, and the vegetables are tender-crisp.

4While the skewers are grilling, prepare the couscous. Place couscous in a heatproof bowl, pour hot vegetable broth or water over it, cover tightly, and let stand for 5-7 minutes, or until all liquid is absorbed.

5Fluff the couscous with a fork, then stir in the chopped fresh mint, cilantro, lemon juice, and a drizzle of olive oil. Season with salt and pepper to taste.

6Serve the hot harissa halloumi skewers immediately alongside the herb couscous.