Measure and toast the couscous: Put 240 g whole wheat couscous in a heatproof bowl. Heat 1 tablespoon (15 ml) olive oil in a small saucepan over medium heat and add the couscous for 1 minute, stirring constantly to lightly toast the grains — this deepens the flavor and prevents a flat, pasty finish. Remove from heat.

Bring cooking liquid to a simmer: In the same saucepan, bring 300 ml hot water or low-sodium vegetable broth and a pinch (1/4 tsp) salt to a gentle simmer. Pour the simmering liquid over the toasted couscous, cover tightly with a lid or plate and let rest 8–10 minutes so the couscous steams and absorbs the liquid. Fluff with a fork to separate the grains and stir in 1 tsp lemon zest to brighten the flavor.

Prep the vegetables and halloumi: While the couscous steams, slice the zucchini into 1/2-inch thick lengthwise planks, cut the eggplant into 1/2-inch rounds (if large, halve the rounds), and core and quarter the bell pepper into large flat pieces. Slice the halloumi into 8–10 slabs about 1/3-inch thick. Pat the halloumi dry with paper towels — removing surface moisture helps it sear better and develop a golden crust.

Marinate vegetables briefly: In a large bowl, combine the remaining 30 ml olive oil, 2 crushed garlic cloves, 1/2 tsp freshly ground black pepper and 1/2 tsp fine sea salt. Add the zucchini, eggplant and bell pepper and toss to coat. Let sit 5–10 minutes — oil carries flavor into the vegetables and the short rest allows the salt to draw out a touch of moisture so you get better browning and less sticking.

Preheat grill or grill pan: Heat an outdoor grill to medium-high (about 400°F / 200°C) or place a heavy cast-iron grill pan on the stove over medium-high heat. You want a very hot surface so vegetables and halloumi char quickly without overcooking and becoming soggy.

Grill the vegetables: Arrange the vegetables on the grill/pan in a single layer, pressing down once so full contact reaches the surface. Grill zucchini and eggplant 3–4 minutes per side until deeply charred and tender; bell pepper may need 4–6 minutes until skin has blistered and flesh is soft. Charred spots add smoky complexity — don’t overcrowd or you’ll steam them instead of charring.

Grill the halloumi: Brush the halloumi slices lightly with a little oil and place them on the hot grill for 1.5–2 minutes per side until golden brown and slightly puffed. Halloumi’s high melting point lets it caramelize without melting — that golden crust gives a savory contrast to the soft grilled vegetables.

Warm the couscous and combine base: If the couscous cooled while grilling, re-fluff and, if needed, warm briefly in the microwave for 20–30 seconds. Transfer couscous to a large shallow bowl to cool slightly — warm grains absorb dressing well and hold their texture in the salad.

Make the lemon-mint dressing: In a small bowl whisk together 45 ml fresh lemon juice, the remaining 1 tbsp (15 ml) olive oil, 1/2 tsp salt, 1/4 tsp black pepper and the chopped mint. Add a tablespoon of water if the dressing seems too sharp. Fresh lemon brightens and the oil binds the dressing so it coats couscous and vegetables evenly.

Toss salad: Roughly chop the grilled vegetables into bite-sized pieces, add them to the couscous with half the dressing and gently toss to combine so you don’t mash the vegetables. Taste and add more dressing, lemon, salt or pepper as needed. Warm halloumi can be placed on top or tucked into the salad so diners get a mix of textures in each bite.

Finish and serve: Scatter the remaining chopped mint over the salad and, if desired, sprinkle flaky sea salt on the halloumi for bursts of saltiness. Serve warm or at room temperature — this salad is excellent freshly made or allowed to sit an hour so flavors meld.

Storage note: Refrigerate leftovers in an airtight container for up to 3 days. Reheat the halloumi briefly in a hot pan to refresh the crust before serving; the grains and vegetables are best at room temperature rather than piping hot.