Grilled Zucchini & Halloumi with Herbed Couscous

Preheat grill to medium-high. 

Bring water to a boil in a medium saucepan. Add couscous, reduce heat to low, cover and simmer until tender and the liquid has been absorbed, about 15 minutes. Drain off any remaining liquid and rinse the couscous under cold water to cool slightly. Return to the pot and set aside.

Meanwhile, toss zucchini and onion with 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a large bowl. Grill the zucchini, onion and halloumi, flipping once, until tender and lightly charred, about 8 minutes. 

Whisk lemon zest and juice, vinegar, mustard, cumin, garlic powder and the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt in a small bowl. Slowly whisk in the remaining 6 tablespoons oil. 

Add herbs to the couscous and toss to combine. Serve the couscous with the vegetables and halloumi and drizzled with the dressing.