Sticky mango chutney halloumi with couscous and marinated peppers

prepHeat griddle pan over medium-high heat until very hot
1 lime, juiced	Whisk lime juice, oil & honey; toss with peppers				Plate couscous, top with peppers & halloumi; garnish & finish
1 tbsp olive oil
1 tsp honey
2 jarred roasted red peppers, sliced, plus 2 tbsp of their brine
600 g halloumi, sliced 1 cm thick	Soak halloumi in boiling water, 10 min	Pat halloumi dry; griddle 2 min, drain water	Brush pan with oil; griddle halloumi 1–2 min per side	Toss halloumi with mango chutney & nigella seeds
300 g couscous	Pour stock over couscous, cover, rest 10 min	Fluff couscous; stir in oil, pepper brine & paprika
250 ml vegetable stock, hot
1 tsp smoked paprika
4 tbsp Geeta's Premium Mango Chutney
1 tsp nigella seeds
pomegranate seeds, to serve
coriander leaves, to serve
1 tsp nigella seeds, extra to serve
olive oil, for drizzling to finish

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