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Golden Haloumi & Baby Carrots

Golden Haloumi & Baby Carrots

with Spiced Couscous

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They say to eat the rainbow, so we’ve created this colourful bowl full of veggie goodness. The best part? The golden and slightly crispy haloumi slices that make every bite of this meal simply delicious.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch

baby carrots

1 unit


1 unit

red onion

1 block



2 clove


1 bag

baby spinach leaves

½ sachet

chermoula spice mix

1 cube

vegetable stock

1 packet


(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)

1 packet

Greek yoghurt


Not included in your delivery

olive oil

20 g



¾ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2790 kJ
Fat32.9 g
of which saturates20.9 g
Carbohydrate58 g
of which sugars18.5 g
Protein30.8 g
Sodium1480 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby carrots and scrub them clean. Cut the beetroot (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Haloumi is salty, so the veggies don't need much salt!


While the veggies are roasting, cut the haloumi into 1cm slices. Place in a bowl of water to soak. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves.

TIP: Soaking the haloumi helps mellow out the saltiness.


In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and chermoula spice blend (see ingredients list) and cook until fragrant, 1 minute. Add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. 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.


When the veggies have 5 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Drain the haloumi, pat dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.


When the couscous is done, stir through the spinach and season to taste with pepper.


Divide the spiced couscous between plates. Top with the roasted baby carrots, veggies and haloumi slices. Spoon over the Greek yoghurt.