Haloumi & Currant Couscous

• While the veggies are roasting, finely chop garlic. • Heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook the butter and garlic until fragrant, 1 minute. • Add the water and vegetable stock powder and bring to the boil. • Add the couscous, currants 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.

• While the couscous is cooking, cut haloumi into 1cm slices (you should get 3 pieces per person), then pat dry with paper towel. • Slice lemon into wedges. In a small bowl, add Greek-style yoghurt and a squeeze of lemon juice. Season, then stir to combine. Set aside.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, until golden, 2-3 minutes. • Transfer to a bowl. Meanwhile, roughly chop tomato.

• When the veggies have 5 minutes cook time remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • Reduce heat to medium and add the honey. Cook, turning haloumi to coat, until golden, 1 minute. Set aside. • When the veggies are done, stir the roasted veggies, tomato and toasted almonds through the couscous.