Honey-Glazed Haloumi & Pearl Couscous
with Chermoula Roast Veggies & Garlic Dip
- Milk
- Gluten
- Wheat
- Sesame
- Almond
- Soy
- May contain traces of allergens
- Eggs
- Milk
- Traces of Tree Nuts
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Is there a more perfect partner for salty, squeaky haloumi than sweet and sticky honey? Serve this vegetarian protein on a bed of doughy pearl couscous tossed with Moroccan-spiced veggies and we bet you'll agree!
Ingredients
1 portion
cauliflower
1
onion
1
carrot
1
beetroot
1 sachet
chermoula spice blend
(May be present: Soy.)
1 packet
haloumi
(Contains: Milk;)
1 packet
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
vegetable stock powder
1 packet
Golden Goddess Dressing
(Contains: Sesame;)
1 packet
garlic dip
(May be present: Eggs, Milk, Tree Nuts.)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
1
olive oil
2 tsp
honey
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Cut cauliflower into small florets. Cut onion into thick wedges. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. Place the prepped veggies on a lined oven tray. Drizzle with olive oil, sprinkle with chermoula spice blend and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.
Cut haloumi into 1cm-thick slices.
Boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with the boiled water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and rinse, then return to pan. Drizzle with olive oil and stir through vegetable stock powder.
When the roast veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook haloumi until golden brown, 2 minutes each side. Reduce heat to medium, then add the honey. Cook, turning haloumi to coat, until fragrant, 1-2 minutes.
Gently stir roasted veggies and golden goddess dressing through couscous.
Divide the roast veggie pearl couscous between bowls. Top with the honey-glazed haloumi. Serve with a dollop of garlic dip and sprinkled with flaked almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the honey-glazed haloumi, praising its sweet-and-salty combination. Some found the dish overly salty or bland.
- Ease of prep: Customers found it easy to cook, though some noted vegetables needed longer roasting time.
- Suggestions: Several recommended adding greens like rocket or beans. Some preferred regular couscous over pearl for better texture.
- Leftovers: The dish reheats well for work lunches, with extra portions great for next-day salads.
- Texture: Pearl couscous added interesting texture, though some found it gluggy or preferred smaller grains.
