The medley of brightly coloured veg and big flavours like Middle Eastern spices, lemon and honey is super filling while still feeling fresh and light. Crunchy slivered almonds top off a dish whose star really is basil-infused haloumi - it's outrageously good
Always refer to the product label for the most accurate ingredient and allergen information.
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
Souk Market spice blend(May be presentGluten)
slivered almonds(ContainsTree NutsMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Gluten)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the Dutch carrots and scrub them clean. Cut the zucchini into 1cm chunks. Cut the red onion into 2cm wedges. Roughly chop the baby spinach leaves. Zest the lemon to get 1/4 tsp for 2 people / 1/2 tsp for 4 people. TIP: Cut the veg to the correct size so they cook in the allocated time.
Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast for 20-25 minutes, or until golden and tender. TIP: Haloumi is salty, so the veggies don't need much salt!
While the veggies are roasting, bring the water and the crumbled vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) to the boil in a medium saucepan. Add the couscous, lemon zest, Souk Market spice blend (see ingredients list) and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until the water is absorbed. Stir through the baby spinach leaves, fluff up the couscous with a fork and set aside.
While the couscous is cooking, combine the honey, a good drizzle of olive oil and a generous squeeze of lemon juice in a small bowl.
Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally for 3-4 minutes, or until golden. Transfer to a plate. Cut the basil haloumi into 1cm slices. Return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook for 2 minutes on each side, or until golden brown.
Divide the spiced couscous, roast veggies and basil haloumi between plates. Drizzle with the lemon-honey dressing and top with slivered almonds.