While the sweet potatoes roast, toss the chickpeas with olive oil, garlic powder, onion powder, cumin, salt, and pepper. After the sweet potatoes have roasted for 25 minutes, add the chickpeas to the same baking sheet (or a second sheet if crowded). Return to the oven and roast for another 20–25 minutes, until the chickpeas are crispy and the sweet potatoes are browned and roasted.

Now, make the quick-pickled onions while these are both cooking (if using). Add the sliced red onion to a small mason jar or bowl. Pour over the vinegar, water, honey, and salt, and toss to combine. Cover and refrigerate for at least 25–30 minutes, until slightly softened and pink. Use immediately or store in the fridge for up to 1 week.

To make the vinaigrette, in a small bowl, whisk together olive oil, honey, chili flakes, thyme, salt, and pepper. Set aside about half of this mixture to use as the hot honey sauce for the halloumi. To the remaining sauce, whisk in the Dijon mustard and lemon zest + juice to create the hot honey Dijon vinaigrette. Adjust salt, pepper, and heat to taste.

Heat olive oil in a large skillet over medium heat. Add the halloumi slices and cook until golden and crispy on both sides, about 2–3 minutes per side. Remove from heat and immediately drizzle or brush with the reserved hot honey sauce.

Prepare couscous according to package directions. While warm, stir in the chopped herbs, olive oil, lemon zest and juice, salt, and pepper. Fluff with a fork and adjust seasoning as needed.

Divide couscous between bowls. Top with roasted sweet potatoes, crispy chickpeas, hot honey halloumi, cucumber, pickled red onion, and pomegranate seeds. Finish with a generous drizzle of hot honey Dijon vinaigrette, a squeeze of fresh lemon, chopped parsley, and salt & pepper to taste.