Haloumi & Dukkah Couscous

While the veggies are roasting, finely chop the garlic (or use a garlic press). In a medium saucepan, add a drizzle of olive oil over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) 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.

Cut the haloumi into 1cm slices (you should get 3 slices per person). Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Slice the lemon (see ingredients list) into wedges. In a second small bowl, add the Greek yoghurt and a squeeze of lemon juice. Season with salt and pepper and stir to combine. Set aside.

TIP: Soaking the haloumi helps mellow out the saltiness!

Heat a medium frying pan over a medium-high heat. Add the walnuts and toast, tossing, until fragrant, 3-4 minutes. Transfer to a plate. Return the frying pan to a medium-high heat and add the dukkah. Toast, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl. Roughly chop the parsley leaves.

TIP: Our dukkah has a slight aniseed flavour, use less if you're not a fan!

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Just before serving, stir the roasted veggies, parsley and toasted dukkah through the couscous.