Couscous Halloumi Salad

Place the dry couscous in a heatproof bowl and pour over just enough hot chicken stock to cover it. Cover the bowl tightly with clingfilm and set aside to absorb the liquid.
140 g Couscous, 300 ml Chicken Stock
In a small bowl or jug, whisk together all the honey mustard dressing ingredients until smooth and well combined.
2 tablespoon Dijon mustard, 2 tablespoon Honey, 1 Garlic Clove, 1 teaspoon Balsamic Vinegar, 4 tablespoon Cider Vinegar, 10 tablespoon Extra Virgin Olive Oil, Salt and Papper to seaon
While the couscous is soaking, chop the fresh vegetables and herbs and set them aside.
2 tablespoon Flat Leaf Parsley, 2 tablespoon Mint, 6 Spring Onions, 200 g Cherry Tomatoes
After about 15-20 minutes, remove the clingfilm and fluff the couscous with a fork to separate the grains.
Heat a non-stick frying pan over medium heat and dry-fry the halloumi until golden and crispy on both sides.
225 g Halloumi
Add the chopped vegetables, herbs, lemon zest, and cooked halloumi to the couscous and gently mix to combine. Place in the fridge to cool until you are ready to serve.
½ Lemon
Spoon the dressing over the salad a little at a time, tossing gently, until it's coated to your liking.
Transfer to a serving dish and sprinkle with flaked almonds. Any leftover dressing can be stored in a sealed jar in the fridge and is delicious drizzled over green salads or pasta salads.
2 tablespoon Flaked almonds