Step 1

Heat a frying pan over medium heat. Add the seed mix and coconut. Stir for 2-3 minutes or until lightly toasted. Remove from heat.

Step 2

Place the couscous in a large heatproof bowl. Add 125ml (1/2 cup) boiling water. Cover with plastic wrap and set aside.

Step 3

Place the haloumi slices on a tray and sprinkle both sides with the pistachio dukkah. Heat a non-stick frying pan over medium-high heat. Spray lightly with oil. Cook the haloumi for 1-2 minutes each side or until golden. Transfer to a plate and set aside.

Step 4

Uncover the couscous and use a fork to fluff up the grains. Add the broccoli and cauliflower rice, onion, dried apricot, parsley, mint, lemon rind and toasted seeds and coconut to the couscous. Season. Stir to combine. Add the juice of 1/2 lemon.

Step 5

Top couscous salad with haloumi and garlic dip, if using. Serve with remaining lemon, cut into wedges.