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!
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Souk Market spice blend(May be present Gluten)
slivered almonds(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)
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.