Spicy Halloumi Stew With Apricot Couscous

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Chop your halloumi into bite-sized pieces

Once hot, add the chopped halloumi to the pan and cook each side for 1-2 min or until starting to brown

Dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water in a heatproof bowl

Add your couscous and chopped apricots to the bowl then stir well, cover with a tea towel and set aside until all the stock has been absorbed – this is your apricot couscous

Wash your spinach, then pat it dry with kitchen paper

Once the halloumi has started to brown, add your baharat and chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant

Once fragrant, add your chopped tomatoes, spinach and a splash of boiled water and cook for 2-3 min or until the spinach has wilted and the sauce has thickened to a pasta sauce-like consistency – this is your spicy halloumi stew

Add a drizzle of olive oil to the apricot couscous and fluff it up with a fork