Halloumi and Avocado Cous Cous

  1. Mix the chicken stock with the Cous Cous in a large mixing bowl and cover for 5 mins.

  2. Fry the celery and peppers in a little coconut oil until soft. Add the tomatoes and seeds for 2-3 mins. Take off the heat and stir into the Cous Cous, then re-cover.

  3. Grill the halloumi for 5 mins each side of until lightly browned.

  4. Stir the cucumber into the Cous Cous and serve into 4 bowls. Top with slices of avocado, halloumi and a sprinkle of chilli flakes.