Haloumi & Dukkah Couscous

While the veggies are roasting, finely chop the garlic. Heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Cook the garlic until fragrant, 1 minute. Add the water and vegetable stock powder and bring to the boil. Add the couscous, Ocean Spray craisins (see ingredients) 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 the haloumi into 1cm slices (you should get 3 pieces per person), then pat dry with paper towel. Slice the lemon into wedges. In a small bowl, add the Greek-style yoghurt and a squeeze of lemon juice. Season with salt and pepper and stir to combine. Set aside.

Heat a large frying pan over a medium-high heat. Toast the dukkah, tossing occasionally, until golden and fragrant, 2-3 minutes. Transfer to a bowl. Meanwhile, roughly chop the baby spinach leaves.

When the veggies have 5 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the haloumi until golden brown, 1-2 minutes each side. Set aside. When the veggies are done, stir the roasted veggies, baby spinach and toasted dukkah through the couscous.