Glazed Haloumi, Chicken & Jewelled Moroccan Couscous

• Place roast veggie mix on a lined oven tray. Drizzle 
with olive oil, season with salt and pepper and toss 
to coat.
• Roast until tender, 20-25 minutes. 

• While the veggies are roasting, in a medium 
saucepan, melt the butter over medium-high heat.
• Add chermoula spice blend (see ingredients) and 
cook until fragrant, 30 seconds. Add the water and 
couscous and stir to combine.
• Cover with a lid and remove from heat. Set aside 
until all the water has been absorbed, 5 minutes. 
Fluff up with a fork.  

• Finely chop tomato.
• Zest lemon to get a pinch, then cut into wedges.
• To the saucepan with couscous, add dried 
cranberries, tomato, baby spinach leaves and 
lemon zest, stirring to combine.
• In a small bowl, combine Greek-style yoghurt and 
golden goddess dressing. Season to taste with salt 
and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat.
• Cook chicken, tossing occasionally, until cooked through, 5-6 minutes. Transfer to a plate.
• When the roast veggies have 5 minutes remaining, 
cut haloumi into 1cm-thick slices.
• Heat a large frying pan over medium-high heat with 
a drizzle of olive oil. Cook haloumi until golden 
brown, 1-2 minutes each side.
• In the last minute of cook time, add garlic and the 
honey, gently turning haloumi to coat.