Double Golden Haloumi & Roast Veggie Couscous

• Meanwhile, cut haloumi into 1cm-thick slices.
• In a medium bowl, add haloumi and cover with 
water. Set aside.
• Finely chop garlic.
• Roughly chop baby spinach leaves. 
• Pick and thinly slice mint leaves. 

• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. Cook garlic, stirring 
until fragrant, 1 minute. Transfer to a small 
heatproof bowl.
• Allow to cool for 5 minutes, then stir in 
Greek-style yoghurt and mint. Season to taste, 
then set aside. 

• To a large heatproof bowl, add couscous and stock concentrate. Add the boiling water (see ingredients). Immediately cover and leave for 5 minutes.
• Fluff up with a fork and set aside. 

• While couscous is cooking, drain haloumi and 
pat dry.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. When oil is hot, cook haloumi
until golden brown, 1-2 minutes each side.
• Remove pan from heat, then add the honey, 
turning haloumi to coat. Set aside.
• Gently stir roasted veggies and baby spinach 
leaves through the couscous.