HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right icon(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous
(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous

(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous

with Lemon-Honey Dressing

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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!

Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

baby carrots

1 unit


1 unit

red onion

½ cube

vegetable stock

1 packet



½ sachet

Souk Market spice blend

(May be present Gluten)

1 unit


1 packet

slivered almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 block

basil haloumi


Not included in your delivery

olive oil

1 cup


2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2480 kJ
Fat26.6 g
of which saturates14.1 g
Carbohydrate54.7 g
of which sugars15 g
Dietary Fibre0 g
Protein29.8 g
Cholesterol0 mg
Sodium1030 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Baking Paper
Baking Tray
Medium Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops off the Dutch carrots, scrub them clean and cut any longer carrots in half. Cut the zucchini into 1 cm thick batons. Cut the red onion into 2 cm thick wedges.


Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Arrange in a single layer and bake in the oven for 20-25 minutes, or until golden and tender.


While the veggies are cooking, add the water (check ingredients list for the amount) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add in the couscous, souk market spice blend (use suggested amount) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave to rest for 5 minutes, or until all the water is absorbed. Fluff the couscous up with a fork and set aside.


While the couscous is cooking, juice the lemon to get 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lemon juice, honey, a good drizzle of olive oil and a pinch of salt and pepper and mix well.


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. Set aside on a plate. Slice the basil haloumi into 1 cm 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 over the lemon-honey dressing and sprinkle over the slivered almonds to finish.