Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been absorbed. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber. Heat a griddle pan or barbecue.
Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves.
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