• Boil the kettle. To a large bowl, add couscous and chicken-style 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.

• Meanwhile, thinly slice Brussels sprouts. Slice lemon into wedges.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook sprouts, tossing, until tender, 3-4 minutes. Transfer to the bowl with the couscous.

• Cut haloumi into 1cm slices.
• Return frying pan to medium-high heat with a drizzle of olive oil.
 • Cook broccoli, until tender, 4-5 minutes. Add tomato & herb seasoning and cook, until fragrant, 1 minute. Transfer to a bowl and set aside.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown,
1-2 minutes each side.

• To bowl with couscous, add sprouts, rocket leaves, a generous squeeze of lemon juice and a drizzle of olive oil. Toss to combine and season to taste.
• Divide Brussels sprout couscous between bowls. Top with halloumi and herby tomato. Dollop over Greek-style yoghurt. Sprinkle over roasted almonds and serve with any remaining lemon wedges. Enjoy!