• Grate carrot. • Thinly slice courgette into half-moons. • Roughly chop almonds.

• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. • Cook carrot and courgette, stirring, until softened, 3-4 minutes. • Add the water and vegetable stock powder, then bring to the boil. • Add couscous and stir to combine. Cover with a lid and remove from heat. • Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.

• Meanwhile, cut halloumi into 1cm-thick slices. • In a medium bowl, combine halloumi, garlic & herb seasoning and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Toast almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook halloumi until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey and turn to coat.

• Add baby leaves and a drizzle of white wine vinegar and olive oil to the couscous. Season with salt and pepper and gently toss to combine. • Divide veggie couscous between bowls. • Top with halloumi and sprinkle with almonds. • Tear over parsley and dollop with Greek-style yoghurt to serve. Enjoy!