Garlicky Pumpkin, Haloumi & Veggie Pearl Couscous

• Meanwhile, cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. Set aside. Slice onion into wedges. 

• Cut cauliflower (including the stalk!) into small 
florets.
• Roughly chop walnuts. Set aside. 

• Place snacking tomatoes, onion and 
cauliflower on a second lined oven tray. Drizzle 
with olive oil, season with salt and toss to coat. 
• Roast until tender, 20-25 minutes. 

• Heat a large saucepan over medium-high heat 
with a drizzle of olive oil.
• Toast pearl couscous, stirring occasionally, until 
golden, 1-2 minutes.
• Carefully add the water and stock concentrate. 
Bring to the boil, then simmer, uncovered, until 
couscous tender and water is absorbed, 
10-12 minutes. 

• Drain haloumi and pat dry.

• When the couscous has 5 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.

• When the couscous is ready, add roasted 
tomatoes, cauliflower, onion and a drizzle of 
balsamic vinegar to the pan.
• Toss to coat and season to taste with salt
and pepper