Double Honey-Glazed Haloumi & Veggie Couscous

• Meanwhile, in a large saucepan, add the water
and bring to the boil.
• Add couscous and stir to combine. Cover with a 
lid and remove from heat.
• Set aside until water is absorbed, 5 minutes. 
Fluff up with a fork. 

• While the couscous is cooking, finely chop garlic. 
Pick thyme leaves.
• In a small bowl, combine the honey, a splash of 
hot water and thyme.
• In a large frying pan, heat a drizzle of olive oil 
and garlic over medium-high heat. Cook 
• until fragrant, 1 minute. Transfer to a second 
small bowl.
• Add Greek-style yoghurt to garlic oil mixture 
and combine. Season with salt and pepper 
to taste. 

• Drain haloumi and pat dry.
• Return frying pan to medium-high heat with a 
drizzle of olive oil. Cook haloumi until golden 
brown, 1-2 minutes each side.
• Reduce heat to medium, then add honey glaze, 
turning haloumi to coat until fragrant, 
1-2 minutes. 

 TIP: Cook in batches if your pan is getting crowded.

• Meanwhile, to the pan with couscous, add 
roasted veggies, baby spinach leaves and a 
drizzle of olive oil.
• Toss to combine and season to taste.