Sticky Mediterranean Halloumi & Pearl Couscous

• Meanwhile, in a large saucepan, heat a drizzle of 
olive oil over medium-high heat.
• Toast pearl couscous (see ingredients), stirring 
occasionally, until golden, 1-2 minutes. Carefully 
half-fill the saucepan with boiling water, then 
add a generous pinch of salt.
• Simmer, uncovered, until tender, 14-16 minutes.
• Drain, rinse, transfer to a large bowl, drizzle with 
olive oil and set aside.

• While pearl couscous is cooking, finely chop garlic. Zest lemon to get a pinch, then slice lemon into wedges.• Place your hand flat on top of halloumi and slice through horizontally to make two thin steaks.

• 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. • Remove pan from heat, and add Mediterranean seasoning, the honey and a squeeze of lemon juice, turning halloumi to coat. 

• In a small heatproof bowl, combine garlic and a drizzle of olive oil. Microwave in 10 second bursts, until fragrant. Stir in Greek-style yoghurt and lemon zest, until combined. Season. • To bowl with pearl couscous, add roasted veggies, the salt and a generous squeeze of lemon juice, tossing to combine.