(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous

Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Arrange in a single layer and bake in the oven for 20-25 minutes, or until golden and tender.

While the veggies are cooking, add the water (check ingredients list for the amount) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add in the couscous, souk market spice blend (use suggested amount) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave to rest for 5 minutes, or until all the water is absorbed. Fluff the couscous 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. In a small bowl, combine the lemon juice, honey, a good drizzle of olive oil and a pinch of salt and pepper and mix well.

Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally for 3-4 minutes, or until golden. Set aside on a plate. Slice the basil haloumi into 1 cm 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.