Combine sliced red onions with olive oil, sumac, Aleppo pepper, and salt. Let this mixture marinate at room temperature for at least 30 minutes.

Bring water to a boil, then stir in olive oil and salt. Add the dry pearled couscous, stirring well. Once the couscous has absorbed all the liquid, fluff it with a fork and set it aside.

Chop the arugula, spinach, and cucumber into bite-sized pieces, tossing them together in a large mixing bowl for a colorful base.

Soak halloumi slices in lemon juice, hot honey, and a bit more olive oil. Sear the cheese in a hot pan for 2-3 minutes per side, until it’s crispy and golden brown.

In a bowl, whisk together olive oil, lemon juice, salt, parsley, and a splash of water until well combined. This dressing will brighten the flavor of your salad.

Toss all the prepared ingredients—couscous, marinated onions, veggies, and cooked halloumi—together gently to ensure everything is coated with the luscious dressing. Serve immediately!