Herby Halloumi & Winter Veggie Couscous

• While the veggies are cooking, boil the kettle.
• In a large 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 a pinch of salt. Bring to the boil, then simmer,
uncovered, until tender, 10-12 minutes.
• Drain, then return couscous to the pan, along with chicken-style stock powder and a drizzle
of olive oil.

• Meanwhile, roughly chop silverbeet.
• Drain halloumi and pat dry. Cut the halloumi into 1cm-thick slices.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add halloumi and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook halloumi until golden brown, 1-2 minutes each side. Transfer to a plate.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. Cook silverbeet until tender, 3-4 minutes.
• Transfer silverbeet to the saucepan of couscous, along with the roasted veggies and a drizzle of
white wine vinegar. Stir to combine and season to taste.