Chermoula Spiced Paneer & Veggie Couscous

While the veggies are roasting, add the water (for the couscous) to a medium saucepan. Add the vegetable stock powder, then bring to the boil. Add the couscous, currants and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.

While the couscous is cooking, cut the paneer cheese into 2cm cubes. In a large bowl, combine the Greek-style yoghurt (1 tbs for 2 people / 2 tbs for 4 people), remaining chermoula spice blend, the salt and a generous drizzle of olive oil. Add the paneer and toss to coat.

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Finely chop the garlic. Return the frying pan to a medium-high heat with a generous drizzle of olive oil. Cook the paneer, tossing occasionally, until golden, 4 minutes. Add the garlic and cook until fragrant, 1 minute.

While the paneer is cooking, zest the lemon to get a pinch, then slice into wedges. Roughly chop the baby spinach leaves. In a second small bowl, combine the remaining yoghurt, the lemon zest and water (for the dressing). Season with salt and pepper. Set aside. Add the roasted veggies, baby spinach and a squeeze of lemon juice to the couscous. Toss to combine.