This dish serves 4, with some left over for lunch. It takes about 30 minutes to prepare.

Ingredients:

• 500 g cous cous
• 500 mL boiling water
• 250 g pumpkin, peeled and chopped into bite-sized pieces
• 1 large sweet potato peeled and chopped into bite-sized pieces
• a can of artichokes, drained and quartered length wise
• a jar of halved black olives, drained
• a half a red onion, chopped finely
• 250 g green beans
• 200 g haloumi, cut into cubes and tossed in rice flour
• olive oil for frying and roasting
• duca, a bit of rosemary, plus some chilli flakes to taste

How it's done:

1. Prepare the vegetables: Place drained artichokes and olives in a bowl with the chopped pumpkin and onion.
2. Roast the vegies: Preheat oven to around 200 degrees C. Pour a little olive oil over the vegetables, add some salt, a little sprinkle of chilli flakes, some ducca and stir. Place vegetables onto two baking trays, and put them the into the oven. Turn them over at about the 20 minute mark, then let them roast for another 10.
3. Prepare the green beans: Towards the end of the roasting time, top and tail the beans and cut them into bite-sized lengths. Cover them in salted, boiling water and cook them until they're a pretty bright green (3-4 minutes). Remove them from the water and reserve the salted, boiling water for the cous cous.
4. Prepare the cous cous: Pour the packet of cous cous into a separate bowl. Pour two and a bit cups (about 500 mL) of water from the cooked beans into the bowl and stir constantly until the liquid is absorbed and the cous cous cooked (about four minutes). Add a little olive oil at the end and stir.
5. Putting it all together: Remove the roast vegetables from the oven and stir them into the cous cous. Add the green beans and stir a little more. Put the bowl into the warm oven for the few minutes it takes you to fry up the haloumi in some good olive oil with a sprinkling of chilli flakes. 
6. Serve it up: Go on a hunt for the prettiest, largest bowl in your house, or serve up individual dishes. Pour fried haloumi over the top and add a few lemon wedges. For the vegans, this dish has no dairy other than haloumi, so replace it with fried tofu or even raw, chopped zucchini.