Honey-Glazed Haloumi & Veggie Couscous
with Garlic Yoghurt & Everything Garnish
Couscous, our favourite grain, is back again to star in another dinner winner. Watch squeaky haloumi get golden in the pan, while the roast veggies crisp up in the oven. Top it all off with a dollop of super creamy garlic yoghurt and dill to serve!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Haloumi
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1
Garlic
1 packet
Dill
1 packet
Snacking Tomatoes
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Soy, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Dried Oregano
1
Cauliflower
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
¾ cup
water
1 tbs
honey
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut cauliflower into small florets. • Cut haloumi into 1cm-thick slices. • In a medium bowl, add haloumi and cover with water. • Place cauliflower and snacking tomatoes on a lined oven tray. Add a drizzle of the balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. • Spread out evenly, then roast until tender blistered, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• 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 the 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 second 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, massage kale (see ingredients) with olive oil a pinch of salt. • To the pan with couscous, add roasted veggies, kale and a drizzle of olive oil. • Toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with oregano haloumi. • Dollop garlic yoghurt and sprinkle over everything garnish. Tear over dill fronds to serve. Enjoy!
