Cut the halloumi length-wise into 4 equal sticks.
Mix all the dry spices, rub into the cheese, adding enough of the olive oil to ease the process, then skewer with bamboo or metal skewers.
Set aside to marinate until you are ready to cook.
In a hot frying pan, grill or bbq, sear off the cheese until a charred colour, then flip and repeat on the other side. The marinade should be wet enough, but you can add extra oil to the pan if necessary.
Trim the roots off the coriander bunch, and wash if gritty. Coarsely chop.
Quarter the preserved lemons, and remove the flesh. Coarsely chop the peel.
Peel the garlic.
In mortar, crush the coriander, the preserved lemon peel, garlic clove, and paprika until you obtain a fairly smooth paste.
Apply liberally to the Halloumi when it comes off the grill.
Top and tail the cucumber, quarter it, and scoop out the seeds. Chop the cucumber into a dice about the same size as the tip of your pinky finger. Place in a bowl and mix with a good pinch of salt.
Pick the parsley leaves, and chop finely.
Zest and juice the lemons, and add to the chopped cucumber and add the raisins.
Place the couscous in a heat-proof bowl, and add enough just-boiled water to cover. Cling film the bowl, and set aside until the couscous has absorbed all the water, about 10 minutes. Fluff up the couscous, and toss with the olive oil.
Mix everything together, check the seasoning, and set aside at room temperature.
Mound the couscous in the centre of the plate, and stack 2 of the skewers on top. Drizzle with any left-over chermoula sauce.
«The Halloumi can be marinated overnight for extra flavour. This recipe is great with chicken, lamb or even fish. Chermoula sauce will keep for about a week in the refrigerator.»