Golden Haloumi & Baby Carrots
with Spiced Couscous
- Celery
- Gluten
- Wheat
- Milk
- Almond
- Sesame
- May contain traces of allergens
- Soy
- Peanuts
- Pine nut
- Milk
- Walnut
- Brazil nut
- Pistachio
- Wheat
- Pecan
- Cashew
- Gluten
- Hazelnut
- Macadamia
Ingredients
1
Red Onion
1 packet
Baby Spinach Leaves
1 sachet
Vegetable Stock Powder
(Contains: Celery;)
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1
Beetroot
1 sachet
Dukkah
(Contains: Almond, Sesame; May be present: Soy, Peanuts, Pine nut, Milk, Walnut, Brazil nut, Pistachio, Wheat, Pecan, Cashew, Gluten, Hazelnut, Macadamia.)
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
2
Garlic
1 sachet
Chermoula Spice Blend
(May be present: Soy.)
1
Dutch Carrots
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Trim the green tops from the baby carrots and scrub the carrots clean. Cut the beetroot into small chunks. Cut the red onion into wedges. Place the veggies on a lined oven tray, sprinkle with the dukkah and drizzle with olive oil. Toss to coat. Spread out evenly and roast until tender, 20-25 minutes.
While the veggies are roasting, pat the haloumi dry with a paper towel and cut into 1cm slices. Finely chop the garlic. Roughly chop the baby spinach leaves.
In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and chermoula spice blend (see ingredients) cook until fragrant, 1 minute. Add the water and the 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.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook until golden brown, 1-2 minutes each side.
When the couscous is finished, stir through the spinach.
Divide the spiced couscous between plates. Top with the roasted baby carrots, veggies and haloumi slices. Drizzle over the golden goddess dressing. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious mix of flavours, especially the dukkah-roasted veggies and spiced couscous, though some found it overly seasoned.
- Ease of prep: Quick and simple to prepare, with easy-to-cook couscous, though some found scrubbing the carrots a bit fiddly.
- Suggestions: Several suggested adding more spinach or fresh herbs to brighten the dish, and using less dukkah for a milder flavour.
- Portions: Some felt the haloumi portion was too small; adding extra cheese or roasted vegetables helped make it more filling.
- Leftovers: Tasty cold the next day, making it great for work lunches.
