Directions

1. 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.

2. 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).

3. 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.

4. To make the Lemony Yoghurt Dressing, combine lemon juice, zest and yoghurt together in a small mixing bowl or cup.

5. 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.