Boil water in a pot, add HW1 pack (Couscous), and cook for 8 minutes until done; drain and keep aside.

Heat HW2 pack (Butter, Garlic, Parsley, Lemon Zest, Chilli Flakes) in a pan, add the cooked couscous, and toss well until evenly coated.

In another pan, heat half of HW3 pack (Olive Oil, Butter), add HW4 pack (Hammour), and cook on low flame for 4–5 minutes; flip and cook for 3–4 minutes until done, then remove and set aside.

In the same pan, add the remaining HW3 pack (Olive Oil, Butter) followed by HW5 pack (Cherry Tomatoes, Black Olives) and HW6 pack (Lemon Juice); stir-fry on low flame for 2–3 minutes.

Add HW7 pack (Parsley), mix well, then plate the couscous, top with the cooked hammour and spoon the tomato-olive mix over; serve hot.