Moroccan Spiced Haloumi & Herbed Couscous

Place the onion, zucchini and carrot on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the lemon pepper spice blend. Toss to coat and roast for 15-18 minutes, or until tender and lightly browned.

While the veggies are roasting, bring the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil in a medium saucepan. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.

While the couscous is cooking, drain the haloumi and pat dry with paper towel. Combine the souk market spice blend and plain flour on a small plate. Drizzle the haloumi with olive oil and press into the spice mixture to coat all over. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side.

Pick and finely chop the mint and parsley leaves. Add the tomato, lemon zest, mint and 1/2 the parsley to the saucepan with the couscous and stir to combine. In a small bowl, combine the Greek yoghurt, honey and a good squeeze of lemon juice. Cut any remaining lemon into wedges.