Preheat your grill to its highest setting. Line a grill pan or baking tray with foil. Fill and boil your kettle. Pop the skewers into a dish or glass and cover them with cold water – this will help stop them burning under the grill.

Finely grate the zest from the lemon into a heatproof mixing bowl. Set to one side. Squeeze the juice from half the lemon into another bowl. Peel and finely grate in the garlic. Pour in ½ tbsp olive oil and add a crack of black pepper, then whisk together.

Cut the halloumi into 12 cubes and add them to the bowl with the garlic and lemon juice. Peel the red onion and cut into thick slices. Pull apart the slices into petals and add them to the bowl. Tip in the cherry tomatoes and fold together.

Thread 3 cubes of halloumi onto each skewer, adding a few cherry tomatoes and onion petals in between. Place the skewers on the foil-lined tray and add any remaining tomatoes and onions to the tray. Pour over any marinade from the bowl. Slide the tray under the grill for 8-10 mins, turning the skewers over halfway through.

While the skewers cook, tip the couscous into the bowl with the lemon zest. Add a good pinch of salt and pepper and 1 tbsp olive oil. Pour over 150ml hot water from the kettle and cover the bowl with a plate. Set aside to steam cook for 10 mins.

Remove the skewers from under the grill. The halloumi should be golden and crisp and the veg lightly charred. Gently stir any veg from the tray through the couscous with a handful of salad leaves. Serve the skewers with the couscous salad on the side.