Add the couscous, peas and corn to a large bowl and stir in the hot vegetables stock. Cover with a lid or plate and leave for 10 minutes for the couscous to absorb the stock. Stir in the lemon juice and fluff the couscous up with a fork.
Meanwhile, slice the zucchini lengthways thinly. Gently rub with half of the oil, then place onto the hot grill and cook for a few minutes on each side to soften slightly and get char lines.
Slice the halloumi into thick slices, then rub with the remaining oil. Add to the grill and cook for a few minutes on each side or until soft and lightly charred.
Pile the couscous onto a serving plate, then top with the zucchini, halloumi, pumpkin seeds, scallions and parsley. Serve and enjoy.
In order for the couscous to be cooked through, the vegetable stock needs to be hot enough to steam it and thaw the vegetables.If you're not a fan of grilled halloumi or zucchini, you can cook it in a pan on the stovetop over medium heat until lightly browned on both sides.This salad can also be served cold, making it perfect for picnics or potlucks! Just let the couscous and vegetables cool completely before assembling the salad.Serving SuggestionsPair with a Grilled Halloumi Sandwich for a complete lunch.Makes a great side dish alongside a hearty Easy Mushroom Tart.Enjoy a refreshing glass of Strawberry Iced Tea outside on a warm day.