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Prep red onions: prep and place the thin strips of red onion into a serving bowl of choice. Add the olive oil, sumac, Aleppo pepper, and salt to the onions. Toss and allow onions to be coated evenly. Allow onions to marinate in the fridge for at least 30 minutes before adding to food, but you don't have to.
Prep couscous: follow directions on the box of couscous or follow this recipe. Add 1 cup of water, drizzle of olive oil, and dash of salt into small saucepan on medium heat. Once the water starts to boil add couscous. Allow couscous to soak up water. Set on the side uncovered and allow couscous to fluff.
Prep veggies: finely chop the arugula and spinach together and add to a serving bowl of choice. Add cucumber to the bowl on one side.
Prep halloumi: add lemon, hot honey, and olive oil into a bowl and mix well. Add each piece of halloumi in and soak in mixture. On the stove top on high heat, add marinated halloumi into a frying pan. Sear on both sides for 2-3 minutes each until crispy. Add to serving bowl.
Create dressing: add ingredients to a bowl and mix well, pour dressing onto salad. Mix salad well and taste test for salt if necessary. Enjoy!