• Boil the kettle.
• To a medium heatproof bowl, add couscous and stock concentrate.
• Add the boiling water (see ingredients) and stir to combine. Immediately cover with a plate and leave for 5 minutes.
• Fluff up with a 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.

• While the fish is cooking, slice lime into wedges. Halve snacking tomatoes.
• To the bowl with couscous, add trimmed green beans, snacking tomatoes, 
baby spinach leaves, kalamata olives, a good squeeze of lime juice and a 
drizzle of olive oil.
• Season to taste with salt and pepper and toss to combine.  

• Divide couscous salad between bowls and top with haloumi.
• Drizzle over garlic aioli.
• Serve with any remaining lime wedges. Enjoy!