Add olive oil and couscous to a medium-sized saucepan on low-medium
heat. Lightly toast couscous until light brown. Add in vegetable stock
and ½ cup of water and bring to the boil. Cover and reduce to a simmer
for 10 minutes.
Place broccolini into a bowl and cover with boiled water. Allow to sit for 2 minutes to blanch. Drain. (alternatively, you can eat your broccolini raw if you like).
Make the Turmeric Halloumi by heating a small frying pan on medium heat. Add olive oil and halloumi and sprinkle with turmeric. Allow to cook for 2 minutes until golden. Flip, sprinkle a little more turmeric and fry until golden.
To make the Lemony Yoghurt Dressing, combine lemon juice, zest and yoghurt together in a small mixing bowl or cup.
Arrange half of the couscous, Turmeric Halloumi, broccolini, almonds and flat-leaf parsley around a serving plate. Place the remaining into a container for tomorrow. Serve both with a dollop of Lemony Yoghurt Dressing and some fresh lemon wedges.
This bowl is a flavour-packed powerhouse of nutrition and variety. It's the perfect lunch for those days where you need an energy-boost, minus the hours wasted in the kitchen!
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