Mediterranean Halloumi & Zesty Couscous

• Meanwhile, roughly chop baby spinach leaves. 
• Finely chop garlic. 
• Zest lemon to get a generous pinch, then slice into wedges.
• Cut halloumi into 1cm-thick slices. 

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes.
• Add Greek-style yoghurt to the garlic-oil mixture and stir to combine. Season to taste with salt and pepper. Set aside. 

• In a medium saucepan, add the water and vegetable stock powder, stir to combine and bring to the boil.
• Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork.
• When the roasted veggies are done, toss them through the couscous. Add spinach, lemon zest and a generous squeeze of lemon juice. Season to taste, stir to combine and cover to keep warm. 

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook halloumi, until golden brown, 1-2 minutes each side.
• Remove the pan from heat, then add the honey and toss halloumi to coat.