Moroccan Honey-Glazed Chicken & Haloumi
with Roast Veggie Couscous Salad & Yoghurt
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Vibrant veggies and herby spices combine to create this rich and colourful bowl. From the carrot and sweet potato in the couscous, to the succulent chermoula-honey chicken, haloumi and fresh Greek-style yoghurt, there’s so much to love in this meal tonight! This recipe is under 650kcal per serving.
Ingredients
1
sweet potato
1 packet
chicken breast
½ sachet
chermoula spice blend
(May be present: Soy)
½
carrot
1 packet
garlic paste
1 packet
chicken stock pot
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk)
1 packet
haloumi
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
plain flour
(Contains: Gluten, Wheat)
½ tsp
honey
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut sweet potato into bite-sized chunks. • Cut haloumi into 1cm-thick slices. In a medium bowl, add haloumi and cover with water. • Place sweet potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Spread out in a single layer, then roast until tender, 20-25 minutes. Set aside to cool slightly.
• Meanwhile, place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine the plain flour, and chermoula spice blend. Add chicken steaks, tossing to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last minute, add the honey, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While chicken is cooking, grate carrot (see ingredients). • In a medium saucepan, heat the butter with a drizzle of olive oil over medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Add the water and chicken-style stock powder. Bring to the boil, then add couscous. Stir to combine, then cover with a lid and remove from heat. • Set aside until water is absorbed, 5 minutes. Fluff up with a fork.
• While the couscous is cooking, roughly chop baby spinach leaves. Drain haloumi. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. Remove pan from heat.
• To saucepan with the carrot couscous, stir through the roasted veggies and baby spinach.
• Slice Moroccan honey-glazed chicken. • Divide roast veggie couscous salad, chicken and haloumi between bowls. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it delicious, though some felt the couscous needed more seasoning. Adding stock or saffron to the couscous boosted flavour.
- Ease of prep: Customers praised the recipe as easy to follow and quick to prepare, making it a convenient weeknight option.
- Suggestions: Several recommended using pearl couscous for added texture. Some suggested adding avocado, corn, or roasted pumpkin for extra flavour.
- Leftovers: The dish made great leftovers, with plenty remaining for work lunches the next day.
- Haloumi: The honey-glazed haloumi was a standout, with its golden, sticky texture pairing well with the roasted veggies.
