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 & Garlic Sauce

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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!

Allergens:SulphitesMilkGlutenSesameEggTree Nuts

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

golden goddess dressing


1 packet

garlic sauce

(ContainsMilk, Sesame, EggMay be present Tree Nuts)

1 packet

flaked almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

Not included in your delivery


olive oil

½ tbs


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3607 kJ
Fat41.9 g
of which saturates15.9 g
Carbohydrate85.2 g
of which sugars31.9 g
Protein33.9 g
Sodium2287 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut red onion into thick wedges. Cut carrot into bite-sized chunks. Cut beetroot into small chunks. • Place 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 couscous, 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 through couscous.


• Divide roast veggie pearl couscous between bowls. Drizzle with golden goddess dressing. Top with honey-glazed haloumi. • Dollop over garlic sauce and sprinkle with flaked almonds to serve. Enjoy!