Chermoula Halloumi & Veggie Couscous

• Meanwhile, roughly chop capsicum and tomato. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook capsicum, tossing, until tender, 4-5 minutes. Transfer to a bowl.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a medium bowl, combine chermoula spice blend and a drizzle of olive oil. Add haloumi and turn to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook haloumi until golden brown, 1-2 minutes each side. Transfer to a plate. • Add capsicum, tomato, baby spinach leaves to cooked couscous. Drizzle with olive oil and season to taste. Mix well.