Balsamic Halloumi On Spiced Couscous

Boil a full kettle 

Crush or chop the almonds coarsely

Tip: Bash the nuts in their bag with a rolling pin or use a pestle and mortar

Peel and finely chop (or grate) the garlic

Drain and cut the halloumi into 8 (16) slices

Add the slices to a heatproof bowl, cover with boiled water (this takes some of the natural saltiness away) and set aside

Heat a large, wide-based pan (preferably non-stick) with a matching lid with 1 tbsp (2 tbsp) olive oil over a medium heat

Once hot, add the almonds and garlic with a pinch of salt

Cook for 1 min, then add the ras el hanout and cook for 1 min further, stirring constantly  

Add the couscous and sultanas with 200ml (400ml) boiled water

Bring to the boil, then cover with a lid and remove from the heat

Set aside, covered, until serving 

Deseed the peppers (scrape the seeds and pith out with a teaspoon)

Dice into small, bite-size pieces 

Roughly chop (or tear) the basil, including the stalks

Remove the halloumi from the bowl and pat dry to remove any excess water

Heat a pan (preferably non-stick) over a medium-high heat

Once hot, add the balsamic vinegar and 1/2 tsp (1 tsp) sugar and cook until bubbling

Once bubbling, add the halloumi slices and cook for 1 min on each side or until the balsamic has thickened into a glaze