Sticky Orange Halloumi & Pearl Couscous Salad

a) In the meantime, juice the orange.

b) Halve the baby plum tomatoes. 

c) Roughly chop the coriander (stalks and all).

d) Drain the halloumi, then cut it into 6 slices.

a) When the sweet potato has 16 mins remaining in the oven, bring a medium saucepan of water to the boil with 0.5 tsp salt for the pearl couscous. Stir in the vegetable stock paste.

b) Add the pearl couscous to the boiling water, reduce the heat to medium and simmer until tender with a slight bite, 14-15 mins.

a) While the pearl couscous boils, heat a drizzle of oil in a frying pan on medium-high heat.

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

c) Add half the orange juice and half the honey (see pantry for amount). Turn to coat and glaze the halloumi, 1-2 mins.

a) Once the couscous has cooked, drain it in a sieve. 

b) Return the couscous to the pan (off the heat) and add the remaining orange juice and honey, the tomatoes, rocket, half the coriander and the olive oil (see pantry for amount). Stir to mix through. 

c) When the sweet potato is cooked, mix it through the couscous salad. Season with salt and pepper.