Honey Haloumi, Chicken & Wholemeal Couscous Salad

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. Add wholemeal couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes.

• Drain haloumi and pat dry. Cut haloumi into 1cm-thick slices. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, turning, until browned and cooked through, 3-6 minutes each side (when no longer pink inside). Transfer to a plate. • Return pan to medium-high heat. Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat, add the honey, thyme leaves, and a splash of water turning halloumi to coat.