Couscous with Haloumi

Preparation 10 minutes Cooking 5 minutes Serves 4

1¼ cups (310 ml) chicken or vegetable stock 1 cup (185 g) instant couscous 1½ tablespoons olive oil 200 g haloumi cheese, cut into thin slices 200 g cherry tomatoes, halved Handful baby rocket leaves

1 Bring stock to a boil in a saucepan over high heat. Turn off heat, add couscous, cover with lid and swirl pan to submerge couscous. Let stand 5 minutes; remove lid. Drizzle with 1 tablespoon olive oil and fluff up grains with a fork. Transfer to a large bowl. 2 Heat remaining oil in a large non-stick frying pan over medium-high heat. Add haloumi and cook for 30-60 seconds each side, or until golden brown. 3 Mix tomatoes and rocket through couscous. Divide among serving plates and top with haloumi.

PER SERVING

1301 kJ, 310 kcal, 18 g protein, 9 g fat (5 g saturated fat), 38 g carbohydrate (3 g sugars), 1 g fibre, 1866 mg sodium