Honey & Thyme Haloumi Couscous Bowl

While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan 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. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Roughly chop the spinach & rocket mix. Pick the thyme leaves. Zest the lemon to get a pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. In a second small bowl, combine the Greek-style yoghurt and lemon zest, then season with salt and pepper. Set aside.

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, 2 minutes each side. Reduce the heat to medium, then add the honey and thyme. Cook until fragrant, turning the haloumi to coat, 1 minute.

Add the roasted veggies, spinach & rocket mix, a squeeze of lemon juice and a drizzle of olive oil to the couscous. Gently toss to combine, then season to taste.