Moroccan Chicken, Haloumi & Roast Vegetable Stew

• Meanwhile, boil the kettle. Place couscous, currants and chicken stock in a medium heatproof bowl. 
• Add the boiling water (3/4 cup for 2 people / 1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a fork and set aside.
• While the couscous is cooking, drain haloumi and pat dry. Cut 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. Transfer to a plate to rest.

• While couscous is cooking, cut chicken thigh into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook chicken, tossing, until golden and cooked through (when no longer pink inside), 5-6 minutes. 
• Reduce heat to medium-low, then add chermoula spice blend and paprika spice blend and cook until fragrant, 1 minute.
• Add passata, the water, brown sugar and butter and simmer until sauce is slightly thickened, 4-5 minutes. 
• Stir through roast veggies and baby spinach leaves, until wilted, 1 minute. Season with salt and pepper to taste.