Soak skewers (if wooden). If using wooden skewers, place them in cold water to soak for at least 30 minutes to prevent burning on the grill. This is passive but important — metal skewers do not need soaking.

Prepare the halloumi and vegetables. Pat the halloumi dry with paper towel and cut into 2‑3 cm (3/4–1 in) cubes. Cut zucchini into 1 cm (1/2 in) thick half‑moons or rounds. Quarter the red onion and separate layers into chunks about the same size as halloumi. Core and cut the bell pepper into 3–4 cm pieces. Keep cherry tomatoes whole so they resist falling through the grill. Cutting to uniform sizes ensures even cooking.

Make the quick marinade. In a bowl whisk together the lemon‑herb dressing (60 ml), 2 tbsp olive oil, minced garlic, smoked paprika, ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. This marinade adds flavor and a little protective oil to the vegetables and halloumi so they char evenly and don’t stick.

Coat vegetables and halloumi. Place prepared halloumi and vegetables (except cherry tomatoes) in a large bowl. Toss with about two‑thirds of the marinade until everything is lightly coated. Reserve the remaining marinade for brushing while grilling and for finishing the couscous — reserving some prevents the cooked food from sitting in raw marinade.

Thread the kebabs. Assemble skewers with an attractive, alternating pattern: halloumi, zucchini, bell pepper, onion, cherry tomato, halloumi, repeat. Tight packing helps pieces cook evenly and makes the kebabs easier to turn. Leave a little space at each end for turning with tongs.

Preheat the grill or grill pan. Heat a gas grill to medium‑high (about 200–230°C / 400–450°F) or place a heavy grill pan over medium‑high heat on the stovetop until very hot. A hot surface gives a quick sear that produces the desirable golden crust on halloumi and char on the vegetables without overcooking them.

Grill the kebabs. Oil the grill grates or brush the grill pan with a little oil to prevent sticking. Place skewers on the hot grill and cook for 10–12 minutes, turning every 2–3 minutes and brushing with the reserved marinade, until halloumi is golden with crisp edges and vegetables are tender‑crisp and lightly charred. Turning frequently prevents burning and ensures even color.

Make the couscous while the kebabs grill. In a small saucepan bring 300 ml vegetable stock or water to a simmer with 1 tbsp lemon juice and a pinch of salt. Remove from heat, stir in the dry couscous, cover tightly and let sit 5 minutes for the couscous to steam. Fluff with a fork and stir in the reserved marinade (or up to 1–2 tbsp if you prefer less), chopped parsley, and an extra drizzle (about 1 tsp) of olive oil to enrich the grain. Resting the couscous off heat allows it to absorb liquid evenly and stay light.

Plate and finish. Transfer couscous to a warm serving platter or individual plates, top with hot kebabs, and spoon any juices from the resting kebabs over the couscous. Finish with an extra squeeze of lemon and a scattering of chopped parsley. Serve immediately so the halloumi remains warm and slightly crisp.

Optional final sear for extra color. If any pieces need more char after plating, pop the kebabs briefly back on the hot grill for 30–60 seconds per side — this quick hit of heat deepens color without overcooking the interior.