Spiced Couscous

Place the veggies on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Spread out in an even layer and bake in the oven for 15-20 minutes or until golden and tender.

While the veggies are roasting, add the water (for the couscous) to a medium saucepan and crumble in the vegetable stock cube (check ingredients list for amount). Bring to the boil. Add in the couscous, souk market spice blend and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside.

While the couscous is cooking, juice the lemon to get 1 tbs (for 2 people)/2 tbs (for 4 people). Add to a small bowl with the honey and a good drizzle of olive oil. Season with salt and pepper and mix well.

Heat a medium frying pan over a medium high heat. Add the walnuts and toast, stirring occasionally for 3-4 minutes or until golden. Set aside on a plate. While the walnuts are toasting, slice the basil haloumi into 1 cm slices. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the haloumi and cook for 2 minutes on each side, or until golden brown.