This tasty salad is easy to make and easy on your waistline. You can prepare it as a quick lunch or top with chicken for a heartier dinner.


250 g couscous
½ cube of vegetable stock
1 tbsp butter
240 g halloumi cheese
70 ml natural yoghurt
1 tsp harissa paste
200 g chickpeas
2 roasted red peppers
50 g rocket

1. Prepare the ingredients by cutting the halloui into ½ cm thick slices. Drain and rinse the chickpeas. The peppers should be drained, deseeded, and torn into chunks. Wash the rocket and dry thoroughly.
2. Pour couscous into a heatproof bowl. Boil 500 ml of water and carefully measure out 400 ml (some water will evaporate from steam so it is best to start with extra). Add the stock cube and butter, stirring to combine.

3. Pour the liquid over the couscous and cover the bowl tightly with cling film. Let this sit for 10 minutes or until all of the liquid has been absorbed.
4. Heat a pan over medium heat. Once the pan is very hot, place the halloumi onto the pan. Cook each side for two minutes or until lightly golden. Once cooked, cut each piece in half.
5. In a small bowl, mix the yoghurt and harissa.
6. Fluff the couscous with a fork and mix in the chickpeas, peppers and rocket. Add in the cheese and top with the yoghurt dressing.