Begin by bringing a pot of water to a boil. Add the dry pearl couscous and cook according to package instructions, usually around 8-10 minutes, until tender but still chewy. Once cooked, drain and rinse the couscous under cold water to stop the cooking process. Set the couscous aside to cool completely.

Slice the halloumi cheese into ½-inch thick pieces and then chop them into larger chunks for grilling. Preheat a grill pan or non-stick skillet over medium heat for about 2-3 minutes. Lightly grease the surface with cooking spray or olive oil to prevent sticking. Once hot, add the halloumi pieces and grill for about 2 minutes on each side until they turn golden and develop a crispy crust.

In a small bowl or a jar, combine the olive oil, apple cider vinegar, hot honey, lemon juice, and Dijon mustard. Season with a pinch of salt and pepper to enhance the flavors. Whisk or shake the mixture until all ingredients are well emulsified and creamy.

In a large salad bowl, combine the baby arugula, cooked couscous, sliced peaches, grilled halloumi, fresh mint leaves, shelled pistachios, and finely diced red onion. Gently toss the ingredients together to ensure even distribution of all elements.

Drizzle the prepared hot honey dressing over the salad mixture. Toss everything together carefully to coat all the ingredients in the tangy dressing, ensuring each bite is bursting with flavor. Taste your salad, and adjust seasoning with a little more salt or pepper as needed.

Once everything is nicely combined, serve the salad immediately for the best texture and freshness.