Toss the onion in 1 tablespoon of the lemon juice. Heat half of the oil in a large frying pan and gently cook the onion, covered, for 15 minutes, stirring occasionally, until softened but not browned.
Meanwhile, put the couscous in a heatproof bowl and pour over the boiling water. Cover and leave to soak for 10 minutes until the water is absorbed. Then fork up the grains and stir in the chickpeas, spices and plenty of salt and pepper.
When the onion is cooked, stir in the couscous. Cover and heat through over a very low heat, stirring, for about 5 minutes.
Heat the remaining oil in a frying pan over a medium to high heat and cook the halloumi on each side for 2-3 minutes until golden. Drain on kitchen paper.
To serve, mix the honey with the remaining lemon juice. Stir the herbs into the couscous and pile into warmed serving bowls. Top with the cheese and drizzle with honey and lemon.
For a gluten-free version, replace the couscous with cooked white or brown rice.
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