HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Glazed Haloumi & Pearl Couscous
Honey-Glazed Haloumi & Pearl Couscous

Honey-Glazed Haloumi & Pearl Couscous

with Chermoula Roast Veggies & Yoghurt

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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!

The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion



red onion





1 sachet

chermoula spice blend


1 packet



1 packet

pearl couscous


1 sachet

vegetable stock powder

1 packet

Greek-style yoghurt


Not included in your delivery


olive oil

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3155 kJ
Fat29.3 g
of which saturates15.9 g
Carbohydrate82.8 g
of which sugars32.8 g
Protein33.8 g
Sodium1951 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Boil the kettle. Cut the cauliflower into small florets. Cut the red onion into thick wedges. Cut the carrot into bite-sized chunks. Cut the beetroot into small cubes. Place the veggies on a lined oven tray. Drizzle with olive oil, sprinkle over the chermoula spice blend and season with salt and pepper. Toss to coat, spread in a single layer and 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 the haloumi into 1cm-thick slices.


In a large saucepan, heat a drizzle of olive oil over a medium-high heat. Toast the pearl couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and rinse, then transfer to a large bowl. Drizzle with olive oil and stir through the vegetable stock powder.


When the veggies have 10 minutes remaining, wash out the frying pan and return to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel. When the oil is hot, cook the haloumi until golden brown, 2 minutes each side. Reduce the heat to medium, then add the honey. Cook, turning the haloumi to coat, until fragrant, 1-2 minutes.


Gently stir the roasted veggies through the couscous.


Divide the roast veggie pearl couscous between plates. Top with the honey-glazed haloumi. Serve with a dollop of the Greek-style yoghurt.