This versatile couscous dish is delicious as a side or as a main meal. It’s light, nutritious and perfect to pack in a lunchbox!

Ingredients:

Red onion

2 large carrots

2 cups of couscous

3 cups of water

1 cube of vegetable stock

2 beetroots

1 tomato

1 block of halloumi cheese (cut into 1cm strips)

3-4 sprigs of mint

3 cups of baby spinach leaves

Handful of walnuts

Lemon for garnish and Greek yoghurt if desired

Method:

Pre heat the oven to 200C

Chop the red onion into wedges, the carrots into 1cm batons and the beetroot into 1cm cubes

Then place veggies on a baking tray and drizzle with olive oil

Place in oven for 25 minutes or until golden

While the veggies are baking, cook the couscous – bring water to the boil in a pan and crumble in the stock.

Then add the couscous and set aside (with lid on the pan) for 5 minutes.

When couscous has absorbed all the water, fluff up with a fork.

Then add a drizzle of oil to a medium frying pan and cook halloumi until golden on both side. When cooled cut into 1cm squares.

Chop up the tomato, mint and spinach leaves and add this to a large bowl. Then add couscous and halloumi – stir to mix up and then add walnuts and roasted veggies.

You may wish to garnish with lemon wedges and add Greek yoghurt to taste. Enjoy!