Pour the water into a small saucepan or kettle and bring it to a boil.

Put the dry couscous in a medium heatproof bowl. Add 1 tablespoon of the olive oil and 1/4 teaspoon of the salt.

Pour the boiling water into the bowl of couscous. Stir once, cover the bowl with a plate or lid, and let it stand for 5 minutes.

Put the grated carrots in a clean kitchen towel or a few paper towels. Squeeze over the sink to remove as much liquid as you can, then transfer the carrots to a large bowl.

Add the grated halloumi to the bowl with the carrots.

Add all but 2 tablespoons of the scallions and all but 2 tablespoons of the parsley to the same bowl. Save the reserved scallions and parsley for serving.

Add the beaten eggs, flour, baking powder, cumin, and 1/4 teaspoon of the black pepper to the bowl. Stir until the mixture looks evenly combined and holds together when you press a spoonful against the side of the bowl.

Let the fritter mixture stand for 2 minutes so the flour can absorb some of the moisture.

Uncover the couscous and fluff it with a fork. Add the spinach, the lemon zest, 1 tablespoon of the lemon juice, and 1 tablespoon of the olive oil, then stir until the spinach softens from the heat of the couscous.

Taste the couscous and add a pinch of salt or black pepper if needed. Cover it loosely to keep warm.

Put the yogurt in a small bowl. Stir in the remaining lemon juice and a small pinch of salt.

Set a large nonstick skillet over medium heat. Add 2 tablespoons of the olive oil and heat until the oil looks shiny.