Boil water and prepare a large serving bowl with a lid. I use a plate.

Add 1 cup of couscous, 1 teaspoon kosher salt, ground black pepper, and 1 cup of boiling water to the boil. Stir briefly with a fork and add the lid. Let sit for at least 5 minutes or until needed.

In a cast iron or non-stick skillet, heat two teaspoons of oil. Add the onion and saute, stirring often for 5 minutes.

Add the lentils and heat for 2-3 minutes, or until heated through.

Add the garlic and za’atar. Saute for about a minute, stirring, until fragrant.

Remove the lid from the couscous and add 3 tablespoons of lemon juice. Stir. Add the lentil mix on top. Stir briefly.

Return the pan to the heat and add another teaspoon of oil.

Add the halloumi and brown for 2-3 minutes per side.

Heat the almonds slices for the last 1-2 minutes.

Add the halloumi, almonds, and fresh oregano to the bowl. Stir to combine and add the rest of the lemon juice. Serve hot or cold.