1: Add the couscous to a large bowl. Fill the same mug with boiling water from the kettle, then crumble in the stock cube and the pinch of fajita spice and mix with a fork to dissolve it. Pour the mug of stock onto the couscous, along with another 1¼ mugs of boiling water and cover with a plate that sits tightly on top. Let it soften for 10-15 minutes or so. 

2: Meanwhile, heat the vegetable oil in a large non-stick frying pan over a medium heat. Remove the halloumi from the packet and dab with some kitchen paper to dry slightly. Cut up the halloumi into bite-sized chunks and add it to the pan, frying for around 5 minutes, turning frequently. 

3: Stir in the vegetables and cook for 8 minutes until softened. 

4: Add the sugar and vinegar to the pan and cook for a few minutes. Then squeeze over the lemon juice and allow it all to bubble and caramelise for a couple of minutes, stirring to coat the vegetables and halloumi in the dressing. 

5: Spoon the couscous onto plates and then pile the vegetables and halloumi on top.