• Boil the kettle. In a medium bowl, place haloumi and cover with water to soak.
• To a second medium bowl, add couscous and vegetable stock powder. 
• Add the boiling water (3/4 cup for 2 people /1 1/2 cups for 4 people) and stir to combine. Immediately cover with a plate and leave for 5 minutes. • Fluff up with fork and set aside.

• 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.
• Transfer to a paper towel-lined plate. Season with salt and pepper.

• Slice lime into wedges and half trimmed green beans.
• Add green beans and a splash of water to a microwave-safe bowl, then cover with a damp paper towel.
• Microwave green beans on high until just tender, 2-4 minutes. Drain, then add to the bowl with the couscous.
• To the bowl with couscous and green beans, add baby spinach leaves, kalamata olives, a good squeeze of lime juice and a drizzle of olive oil.
• Season with salt and pepper and toss to combine.

• Divide olive couscous salad between bowls and top with haloumi. Drizzle over creamy pesto dressing.
• Serve with any remaining lime wedges. Enjoy!