Haloumi Rocket Salad

Put the couscous and chermoula seasoning in a large heatproof bowl, add 1 tbs olive oil, pour over 200ml boiling water and cover with a plate. Stand for 5 mins or until the water is absorbed. Season with salt and pepper, then fluff the couscous with a fork.

Meanwhile, slice the haloumi. Coarsely chop the tomato.

Heat a drizzle of olive oil in a medium frypan over medium-high heat. Cook the haloumi for 2 mins each side or until golden. Remove the pan from the heat.

Add the haloumi, tomato, rocket and 1 tbs white wine vinegar to the couscous and gently toss to combine.

Divide the couscous salad among bowls, scatter over the sunflower seeds and enjoy!

Although it looks like a grain, couscous is actually a type of pasta made from semolina flour and water. North African in origin, couscous means 'well rolled', named for the traditional way of making it – the semolina was sprinkled with water and then rolled by hand into tiny balls.