Firstly, heat a frying pan with some olive oil, and gently fry the zucchini.
Meanwhile, mix the maize couscous or quinoa with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
Heat a non-stick frying pan or griddle pan. Cut halloumi into 6-8 slices and cook quickly on each side for 2 mins until lightly tinged brown.
Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. Pile onto plates and top with halloumi.
Recipe from Good Food magazine
175g maize couscous or quinoa
½ tsp each cinnamon, cumin and coriander
300ml vegetable stock
handful small tomatoes, halved
1 zucchini sliced
250g pack halloumi cheese
½ lemon, juice only
drizzle olive oil
small handful coriander leaves, chopped