Caribbean Haloumi & Veggie Couscous
with Coconut Sweet Chilli Mayo
- Gluten
- Wheat
- Eggs
- Milk
- May contain traces of allergens
- Soy
- Almond
- Cashew
- Macadamia
- Walnut
Haloumi mingles with mild Caribbean spices in this vibrant, veggie-loaded dish. Bring it all together with a drizzle of coconut sweet chilli mayo, sure to be your new favourite condiment.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs May be present: Almond, Cashew, Macadamia, Walnut)
1 packet
Haloumi
(Contains: Milk)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Baby Spinach Leaves
1
Capsicum
1
Long Chilli
tin
Sweetcorn
Not included in your delivery
¾ cup
water (for the couscous)
1 drizzle
olive oil
Utensils
Cooking Steps
• In a medium bowl, place haloumi with water to soak. • Slice capsicum into thin strips. • Drain sweetcorn. • Roughly chop baby spinach leaves.
• In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add haloumi, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Add capsicum and cook, until slightly softened, 2-3 minutes. • Add sweetcorn and cook until lightly charred, 4-5 minutes. • Transfer veggies to a bowl. Cover to keep warm. TIP: Cover the pan with a lid if the corn kernels are "popping" out.
• Return frying pan to medium-high heat with a drizzle of olive oil. • Drain haloumi and pat dry. Cut haloumi into 1cm slices. • Cook haloumi, until golden brown, 1-2 minutes each side. TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Meanwhile, combine the water (for the couscous) and vegetable stock in a medium saucepan. Bring to the boil. • Add couscous and a drizzle of olive oil, stirring to combine. Cover with a lid, then remove from heat. Set aside until water is absorbed, 5 minutes. • Fluff up with a fork. Stir through baby spinach, corn and capsicum.
• Thinly slice long chilli (if using). • Divide veggie couscous between bowls. Top with haloumi. • Top with coconut sweet chilli mayo to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The mild Caribbean jerk seasoning and coconut sweet chilli mayo were well received as a flavour combination.
- Suggestions: Some found green capsicum too bitter for this dish; swapping it for red or yellow capsicum may improve the overall flavour.
