Zesty Haloumi, Chicken & Jewelled Couscous

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Add carrot, and cook, stirring, until softened, 2-3 minutes. Add the water and vegetable stock pot (see ingredients) and bring to the boil. • Add couscous and currants, stir to combine. Cover with a lid and remove from heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with fork.

• When couscous has 5 minutes remaining, drain haloumi and pat dry. Cut 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. • Remove from heat and add honey-lemon mixture, turning to coat until fragrant, 1-2 minutes. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Transfer to serving bowls, season and cover to keep warm. • Drain haloumi and pat dry. Cut into 1cm-thick slices. • Return frying pan to medium-high heat, heat a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. • Remove from heat and add honey-lemon mixture, turning to coat until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it is no longer pink inside.