Golden Haloumi & Lemony Couscous
with Honey, Roast Veggies & Mint Yoghurt
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Soy
Loaded with lush roast veg and zesty couscous, and brought together with a dollop of mint yoghurt, this golden-crusted haloumi dish is a delight with every bite! This recipe is under 650kcal per serving
Ingredients
1
beetroot
1
carrot
1 sachet
garlic & herb seasoning
1 packet
haloumi
(Contains: Milk)
2 clove
garlic
1 bag
mint
1 bag
baby spinach leaves
½
lemon
1 sachet
vegetable stock powder
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Greek-style yoghurt
(Contains: Milk)
Not included in your delivery
olive oil
¾ cup
water
2 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan forced. Cut the beetroot into small chunks. Slice the carrot into thin rounds. Place the prepped veggies and garlic & herb seasoning on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes.
While the veggies are roasting, pat the haloumi dry and cut into 1cm-thick slices. Finely chop the garlic. Pick the mint leaves and finely slice. Roughly chop the baby spinach leaves. Finely zest the lemon to get a generous pinch, then slice into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the garlic and cook, stirring, until fragrant, 1 minute. Transfer to a small bowl. Allow to cool for 5 minutes, then stir in the Greek-style yoghurt and 1/2 the mint. Season to taste, then set aside.
In a medium saucepan, combine the water and vegetable stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
While the couscous is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Remove the pan from the heat, then add the honey, turning the haloumi to coat. Set aside. Gently stir the roasted veggies through the couscous, then add the baby spinach, lemon zest and a generous squeeze of lemon juice. Stir to combine.
Divide the lemony couscous between bowls. Top with the golden haloumi. Spoon over the mint yoghurt. Garnish with the remaining mint. Serve with any remaining lemon wedges.
Customer reviews
Review summary
Updated on July 2026- Flavour: The honey-glazed haloumi was a standout favourite, with many loving the balance of salty, sweet, and zesty flavours. Some found the overall dish mild or disjointed, while others felt the garlic in the mint yoghurt was too strong.
- Ease of prep: Most found this straightforward and easy to follow, though several noted the multiple steps and equipment made it feel fiddly or time-consuming.
- Suggestions: Many felt the dish didn't need both sauces — skipping the extra dressing and reducing garlic in the yoghurt simplified things nicely. Some swapped carrot for pumpkin or sweet potato, added chickpeas, nuts, or extra veg like zucchini to bulk it out, and a few used pearl couscous for a better texture. If the lemon flavour feels too strong, try using only half.
- Leftovers: This dish kept well and many enjoyed it cold or reheated the next day — just store the components separately for best results. One reviewer noted the haloumi reheated surprisingly well in the microwave without going rubbery.
- Portions: Several found the serving size on the small side, particularly for four adults, and suggested adding extra vegetables or a side to make it more filling.
