Middle Eastern Halloumi & Veggie Pearl Couscous

• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl 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 and return to the pan with vegetable stock powder and a drizzle of olive oil.

• While the couscous is cooking, roughly chop parsley. • Zest lemon to get a good pinch, then slice into wedges. • Cut halloumi into 1cm-thick slices.

• Crumble cow's milk feta (see ingredients) into a small bowl, then add Greek-style yoghurt. Season with salt and pepper, then stir to combine. • 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.

• To the couscous, add onion, parsnip and beetroot, parsley, lemon zest and a good squeeze of lemon juice. Stir to combine.