Moroccan-Style Haloumi

Add the water to a medium saucepan with the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, place a lid on the saucepan 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, combine the Greek yoghurt, 1/2 the parsley and the water (for the yoghurt) in a small bowl. Squeeze in some lemon juice (2 tsp for 2 people / 4 tsp for 4 people). Slice the remaining lemon into wedges. TIP: Feel free to add more or less lemon juice, depending on your taste.

Drain the haloumi and pat dry with paper towel. In a medium bowl, place the haloumi and the chermoula spice blend. Add a drizzle of olive oil and toss to coat. Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the haloumi and cook until golden brown, 2 minutes each side. TIP: Don’t worry if the spice chars slightly in the pan, it adds to the flavour!

In a large bowl, add the couscous, tomato, baby spinach and spring onion. Toss to combine. Season to taste with salt and pepper. TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again, keeping in mind that haloumi is salty!