• Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
• Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
• Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
• Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

• Soak the skewers (2 per person) in cold water to prevent them from burning.
• Drain the halloumi then cut into 3-4cm cubes. Add to a bowl of cold water.
• Half, peel and cut the onion into 3cm wide wedges.

• Remove the cubes from the water and pat them dry with kitchen paper.
• In a bowl toss the onion and halloumi with a large pinch of peri peri spice mix and a drizzle of oil.
• Carefully thread the tossed halloumi and onion onto the skewers, alternating between the two. 

TIP: You may want to taste as you go, the peri peri can be a little bit salty.

• Place a large pan over medium-high heat with a good drizzle of oil.
• When the pan is hot add the skewers and fry for 8-10 mins, turning until golden brown on each side.

• Trim the salad leaves, then thinly slice or tear into bite-sized pieces.
• Drain the sweetcorn. Trim the cucumber and chop into 2cm cubes.
• Just before serving, toss the salad leaves, sweetcorn and cucumber with the ranch and a pinch of the peri peri.
• Taste and season with salt and pepper, if required. 

• Divide the tossed salad and pearled couscous between plates.
• Top with the peri peri halloumi skewers.
• Finish with a drizzle of mango chutney on them and a scattering of sesame seeds.