Golden Haloumi & Baby Carrots

While the veggies are roasting, pat the haloumi dry with a paper towel and cut into 1cm slices. Finely chop the garlic. Roughly chop the baby spinach leaves.

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and chermoula spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and the vegetable stock powder and bring to the boil. Add the couscous and 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.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook until golden brown, 1-2 minutes each side.

When the couscous is finished, stir through the spinach.