Cook the dry pearl couscous according to the package instructions, usually boiling in a pot of salted water for about 8-10 minutes until al dente. Once cooked, drain the couscous and rinse it under cold water to halt the cooking process. Spread it out on a baking sheet to cool while you prepare the other ingredients.

Slice the halloumi cheese into half-inch thick pieces, then cut them into large chunks. Preheat your non-stick pan or grill over medium heat and lightly grease it with a drizzle of olive oil. Cook the halloumi for about 2 minutes on each side, until it is golden brown and slightly crispy. Remove from the heat and set aside to cool before cutting into bite-sized pieces.

In a small bowl or a jar, combine the olive oil, apple cider vinegar, hot honey, lemon juice, Dijon mustard, salt, and pepper. Whisk or shake the mixture vigorously until it is well combined and smooth.

In a large salad bowl, combine the cooled couscous with baby arugula, diced peaches, sliced halloumi, fresh mint leaves, shelled pistachios, and finely diced red onion. Drizzle the prepared hot honey dressing over the top and gently toss everything together until the ingredients are well mixed and evenly coated.

Once combined, serve your Hot Honey Peach and Halloumi Couscous Salad immediately for the freshest taste, either chilled or at room temperature.