Golden Haloumi & Berbere-Spiced Couscous

While the veggies are roasting, cut the haloumi into 1cm slices. Place the haloumi slices in a bowl of water to soak. Finely chop the garlic. Roughly chop the baby spinach leaves. TIP: Soaking the haloumi helps mellow out the saltiness!

In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and Berbere spice blend (see ingredients) and cook until fragrant, 1 minute. Add the water and the vegetable stock powder and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

When the veggies have 5 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel, then add to the pan and cook until golden brown, 2 minutes each side.

When the couscous is done, stir through the baby spinach and season to taste with pepper.