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.
• In a small bowl, combine the honey, a splash of hot 
water and dried oregano (see ingredients).
• 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 heatproof small bowl.
• Add Greek-style yoghurt to garlic oil mixture and 
combine. Season 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. 

• 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.