Double Haloumi & Fluffy Veggie Couscous

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. Add the water and vegetable stock powder and bring to the boil. • Add couscous and stir to combine. • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, cut haloumi into 1cm-thick slices. • In a large bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, until golden brown, 1-2 minutes each side. Return all haloumi to the pan. • Remove from heat, then add pomegranate molasses and turn to coat.