Place couscous and 2 cups boiling water in a saucepan and boil over high heat for 10 minutes or until couscous is tender. Drain. Refresh under cold water. Transfer to a large bowl.

Meanwhile, drizzle a little oil over a barbecue chargrill plate and heat on medium-high heat. Add eggplant and cook for 2 minutes each side or until charred and tender. Transfer to bowl with couscous.

Cook sweet potato in a large saucepan of boiling water for 3 minutes or until almost tender, making sure not to overcook. Drain.

Alternate threading three pieces of sweet potato and a haloumi slice onto a metal or pre-soaked wooden skewer. Repeat to make 8 skewers in total. Drizzle a little more oil over chargrill plate, then add skewers and cook, turning occasionally, for 7 minutes or until charred and heated through.

Meanwhile, add tomatoes, cucumber, rocket, balsamic and olive oil to couscous, tossing to combine. Season with freshly ground black pepper. Serve skewers with couscous salad.