Place the couscous in a shallow dish and pour over 1 1/4 cups boiling water or boiling hot vegetable stock. Cover tightly with plastic wrap and leave for 5 minutes Tip the roasted peppers into a small pan and heat gently for 3-4 minutes.
Heat one tbs of the oil in a large frying pan and fry the garlic for 1 minute Add the mushrooms and fry for 3-4 mins until lightly golden. Set aside.
Meanwhile, add the remaining oil to the frying pan and gently fry the halloumi for 2 mins until lightly golden.
Stir the peppers and chopped herbs through the couscous and season with salt and pepper. Spoon onto plates and top with the pan-fried halloumi and mushrooms. Serve immediately.