Honeyed Halloumi on Chermoula Tabbouleh

a) Add the boiled water for the couscous (see pantry for amount) and veg stock paste to the pan.

b) Stir in the bulgur, then bring back up to the boil and simmer for 1 min.

c) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, cut the tomatoes into 2cm chunks.

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) Zest and halve the lemon.

d) Cut the halloumi into slices (3 per person).

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the halloumi and fry until golden, 2-3 mins each side.

c) Meanwhile, in a small bowl, combine the yoghurt, half the mint and half the lemon zest.

d) Season with salt and pepper. Stir together and set aside.

a) When the halloumi is cooked, remove the pan from the heat and drizzle in the honey. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

b) Stir the tomatoes, remaining lemon zest and mint into the bulgur wheat.

c) Add salt, pepper and lemon juice to taste.