There was complete mayhem when this dish hit our tasting table. With sweet honey and fragrant thyme on warm, salty haloumi, plus chermoula veggies and toasty flaked almonds, it disappeared from the bowl in record time. Enjoy!
Always refer to the product label for the most accurate ingredient and allergen information.
chermoula spice mix
flaked almonds(ContainsTree Nuts)
couscous(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
Preheat the oven to 220°C/200°C fan-forced. Cut the carrot (unpeeled) into 1cm chunks. Cut the zucchini into 1cm chunks. Cut the cauliflower into small chunks. Place the carrot, zucchini and cauliflower on an oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the chermoula spice blend and season with a pinch of salt and pepper. Toss to coat. Roast until tender, 25-30 minutes.
While the veggies are roasting, finely chop the garlic (or use a garlic press). Pick the thyme leaves. Zest the lime (see ingredients list) to get a good pinch, then slice into wedges. Cut the haloumi into 1cm-thick slices. Place the haloumi in a small bowl of cold water and set aside to soak for 5 minutes. TIP: Soaking the haloumi helps mellow out the saltiness. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Set aside.
In a small bowl, combine the garlic, thyme, honey, a good pinch of lime zest and a squeeze of lime juice. Set aside. In a second small bowl, combine the Greek yoghurt and a squeeze of lime juice. Set aside.
In a medium saucepan over a medium-high heat, add the water and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. 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 and season with salt and pepper.
When the vegetables have 10 minutes cook time remaining, return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side. Reduce the heat to medium and add the honey-thyme glaze. Cook until fragrant, turning the haloumi halfway through, 1-2 minutes.
TIP: For the low-calorie option, use 1/2 the couscous. Gently stir the roasted chermoula vegetables through the couscous. Divide the chermoula roasted veggie couscous between plates and top with the honey and thyme glazed haloumi. Spoon over any remaining glaze from the pan. Top with the lime yoghurt and garnish with the flaked almonds. TIP: For the low-calorie option, serve with 1/2 the flaked almonds.