Prep the ingredients: pat halloumi slices dry with paper towel (this reduces surface moisture so the cheese sears instead of steaming). Halve the cherry tomatoes, dice the cucumber, chop parsley and mint, and drain the roasted red peppers. Having everything prepped speeds cooking and ensures even seasoning.

Warm the cooked gluten‑free Israeli couscous: place the 600 g cooked pearl couscous in a large bowl. If it's cold from the fridge, warm it gently — either 30–60 seconds in a microwave or toss in a pan over low heat with 1 tsp olive oil — until just warm. Warming opens the grains so they better absorb the vinaigrette and flavors.

Make the lemon‑oregano vinaigrette: in a small bowl whisk together 4 tbsp extra‑virgin olive oil, 4 tbsp fresh lemon juice, 1 tsp dried oregano (or 1 tbsp fresh), and the minced garlic if using. Season with a generous pinch of flaky salt and several grinds of black pepper. Taste for balance — the vinaigrette should be bright and slightly salty to offset the halloumi's richness.

Dress the couscous and vegetables: pour about two‑thirds of the vinaigrette over the warm couscous and toss to coat (warm grains absorb dressing more easily). Add the roasted red pepper strips, diced cucumber, halved cherry tomatoes, and half the chopped herbs (reserve the rest for garnish). Toss gently — this builds layers of flavor while preserving the texture of the vegetables.

Heat a heavy skillet or grill pan over medium‑high heat. Brush both sides of each halloumi slice lightly with the neutral oil; this prevents sticking and promotes an even golden crust. When the pan is very hot, sear the halloumi 2–3 minutes per side until deep golden brown and crisp — you want a caramelized crust that contrasts with the cheese's springy interior. Do not overcrowd the pan; cook in batches if needed.

Finish the salad assembly: portion the dressed couscous onto 4 plates or a large platter. Arrange the seared halloumi slices on top. Drizzle the remaining vinaigrette over the cheese and vegetables, scatter the remaining parsley and mint, and finish with flaky sea salt and a crack of black pepper. The final drizzle brightens the dish and the flaky salt highlights the halloumi's savory notes.

Serve immediately: this salad is best enjoyed warm or at room temperature so the grilled halloumi remains pleasantly springy and the couscous keeps a tender bite. Offer lemon wedges on the side for extra brightness.