Seared Halloumi & Roast Veggie Pearl Couscous

• Place potato, carrot and beetroot on a lined oven tray. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat! Drizzle with olive oil, season with salt and pepper. Sprinkle over chermoula spice blend. Toss to coat, spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide between two trays. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.

• Meanwhile, heat a medium saucepan, over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water and bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain, then return couscous to the pan, along with vegetable stock powder and a drizzle of olive oil. Stir to combine.

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side. Sprinkle over garlic & herb seasoning, turning to coat, until fragrant, 1 minute.

• When the couscous is done, add roasted veggies and a drizzle of white wine vinegar and olive oil to the couscous. Season to taste.