Place the butternut squash cubes and red onion wedges into a medium bowl, add olive oil, coriander, cumin and mix until coated, transfer to an oven tray and roast in a hot oven for 15 minutes.
Brush a char-grill pan with oil and heat. Grill the Halloumi cubes until golden.
Meanwhile, place the couscous into a bowl, stir in hot chicken stock, cover the bowl with cling film and set aside for 10 minutes until the couscous absorbs the stock.
Use a fork to fluff up the grains of couscous before mixing in the butternut squash and red onion, cubes of Halloumi, cranberries, parsley, salt, pepper and a little squeeze of lemon juice.
Return the char-grill pan to the heat, brush the lamb cutlets with a little oil and sprinkle with Moroccan seasoning. Grill for 4 minutes on either side, remove from the heat, cover and rest for a few minutes.
Arrange the couscous onto warm plates, top with lamb cutlets and sprinkle with rocket leaves before serving.