In a large non-stick skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add garlic, ground cumin, ground coriander, fine sea salt, and red pepper flakes. Sauté for about 1 minute until fragrant, then stir in chickpeas, cooking for an additional 3 minutes. Remove from heat and set aside.

In a mixing bowl, combine dried instant couscous. Carefully pour boiling water over the couscous and cover tightly. Allow to steam for 5 minutes, then fluff with a fork and mix in fresh lemon juice.

Transfer the sautéed chickpea mixture into the bowl with couscous. Add sliced cucumber, halved cherry tomatoes, and sliced red onion. Stir in chopped parsley, basil, and mint. Toss gently until combined.

Rinse the skillet, return to medium-high heat, and add sliced halloumi cheese. Cook for 1 to 2 minutes on each side until golden brown. Remove from heat, tear into bite-sized pieces, and scatter over the salad.