Moroccan Spiced Haloumi & Veggie Couscous

Place the prepped veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 25-30 minutes

TIP: If your oven tray is getting crowded, divide the veggies between two trays.

While the veggies are roasting, combine the water and vegetable stock powder in a medium saucepan. Bring to the boil, then add the couscous. Stir to combine. Cover with a lid and remove from heat. Set aside until all the water has absorbed, 5 minutes. Fluff up with a fork.

While the couscous is cooking, cut the haloumi into 1cm-thick slices. Place the chermoula spice blend on a plate. Drizzle the haloumi with olive oil, then 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. Cook the haloumi until golden brown, 2 minutes on each side.

Halve the cherry tomatoes. Roughly chop the parsley. Zest the lemon to get a pinch, then cut into wedges. To the saucepan with the couscous, add the tomatoes, parsley and lemon zest, gently stirring to combine. In a small bowl, combine the Greek-style yoghurt, honey and a good squeeze of lemon juice. Season to taste.

TIP: Add more or less lemon juice to taste.