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.

• 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.