Double Haloumi, Olive & Pearl Couscous Bowl

• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Toast pearl couscous and garlic, stirring occasionally, until golden and fragrant, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse and return to the pan with a drizzle of olive oil.

• In a small bowl, combine the vinegar and a good pinch of sugar and salt.
• Scrunch sliced onion in your hands, then add it to pickling liquid. Add enough water to just cover onion. Set aside.

• While the couscous is cooling, drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook haloumi until golden brown, 1-2 minutes each side (cook in batches if your pan is getting crowded).

• Drain the onion.
• To the couscous, add tomato, cucumber, onion, olives, dried cranberries, spinach & rocket mix (see ingredients) and a drizzle of olive oil. Season to taste.