Roast Carrot & Basil Haloumi Couscous

Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. TIP: Haloumi is salty, so the veggies don't need much salt! Arrange in a single layer and roast for 20-25 minutes, or until golden and tender.

While the veggies are roasting, bring the water (see ingredients list) and the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the boil in a medium saucepan. Add the couscous, lemon zest, Souk Market spice blend (see ingredients list) and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until the water is absorbed. Fluff up the couscous with a fork and set aside.

While the couscous is cooking, combine the honey, a good drizzle of olive oil and a generous squeeze of lemon juice in a small bowl.

Heat a medium frying pan over a medium-high heat. Add the slivered almonds and cook, stirring occasionally for 3-4 minutes, or until golden and toasted. Transfer to a plate.

Cut the basil haloumi into 1cm slices. Return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook for 2 minutes on each side, or until golden brown.