First the kebab prep: peel and dice the onion, dice the halloumi, and dice the pepper. Toss in plenty of Jerk sauce and set aside to marinate.
Preheat the grill to high, and a saucepan over a medium heat.
Skewer the cheese and veg. Pop under the grill and turn occasionally, brushing with more sauce.
Grate the cauliflower. Dry fry the seeds until golden and tip out to one side. Add a splash of oil to the pan and fry the crushed garlic for 30 seconds, then add the cauliflower.
While the cauliflower fries, grate the cucumber and squeeze out the excess water. Mix with the yoghurt and lemon juice and season to taste.
When the cauliflower is cooked add the seeds and dried onion's.
Serve the cous cous with two kebabs and dress with the yoghurt sauce.