Honey-Glazed Haloumi & Israeli Couscous

• While veggies are roasting, cut haloumi into 1cm thick slices. • Boil the kettle.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and transfer to a large bowl with a drizzle of olive oil.

• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last 1 minute of cook time, add the honey and cook, turning to coat.

• Add roasted veggies and baby kale to the bowl of couscous. Toss to combine.