Halve some cherry tomatoes, season and pop into a low-medium oven for an hour to dry out. Heat up the griddle pan. Chop halloumi, courgette and mushroom (whatever veg is in the fridge, really) into equal-size chunks.
Marinade: olive oil, a clove of garlic, a good shake each of sumac, coriander, mint, oregano and chilli flakes. Salt and pepper and a good dash of lemon juice. Tip most of it over the halloumi and veg, reserving some to mix into the cous cous. Tip the halloumi and veg onto the griddle and let it get nice and charred all over. Steam the cous cous in water with a little veg stock and mix through the remaining marinade. Serve all piled up with some lemony-minty yogurt.