Golden Haloumi, Chicken & Pumpkin Pearl Couscous

• Meanwhile, halve Bambino Brussels sprouts.
• Place Brussels sprouts on a second lined oven tray. 
Drizzle with olive oil, season with salt and pepper 
and toss to coat.
• Arrange cut-side down and roast until tender,  
12-15 minutes. 

TIP: The Brussels sprouts will char slightly, this adds to 
the flavour! 

• While sprouts are roasting, 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 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. Add stock 
concentrate and a drizzle of olive oil, tossing to 
coat. Allow to cool slightly.  

• Cut the haloumi into 1cm-thick slices.
• Cut chicken breast into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook chicken until cooked through, 5-6 minutes (cook in batches if your pan is getting crowded). Transfer to a plate. 
• Return frying pan to medium-high heat with a drizzle of olive oil.
• Cook haloumi until golden brown, 1-2 minutes each side.

TIP: The chicken is cooked when it is no longer pink inside.

• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). Gently toss to combine. 
• Season to taste with salt and pepper.