Golden Haloumi & Pumpkin Pearl Couscous
with Brussels Sprouts
- Eggs
- Milk
- Walnut
- Gluten
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Macadamia
- Soy
We've teamed up with Perfection Fresh, to bring you some superstar ingredients to level up your next meal. These sweet cabbage buttons can be enjoyed steamed, fried or fresh and taste delicious in this couscous bowl. When paired with haloumi and pumpkin, you’ll be savouring each and every bite. Compliments to the Bambino Brussels Sprouts we say!
Ingredients
1
Brussels Sprout
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut May be present: Almond, Cashew, Macadamia)
1 packet
Haloumi
(Contains: Milk)
1 packet
Mustard Cider Dressing
1 sachet
Nan's Special Seasoning
1 packet
Pearl Couscous
(Contains: Gluten, Wheat May be present: Soy)
1
Pumpkin
1 packet
Spinach & Rocket Mix
2 sachet
Vegetable Stock Pot
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. In a medium bowl, place haloumi and cover with water to soak. • Cut pumpkin into 1 cm-thick wedges. • Place pumpkin on a lined oven tray. Sprinkle with Nan's special seasoning, season with salt and drizzle with olive oil and toss to coat. • Roast until tender, 20-25 minutes. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• Meanwhile, halve the Brussels sprouts. • Place Brussels sprouts on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Arrange cut-side down and roast until tender, 15-18 minutes. TIP: The Brussels sprouts will char slightly, this adds to the flavour!
• While sprouts are roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Carefully half-fill the saucepan with water, then add a pinch of salt. Simmer, uncovered, until tender, 14-16 minutes. • Drain, rinse and return to the pan. Add vegetable stock pot and a drizzle of olive oil, tossing to coat. Allow to cool slightly.
• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook haloumi until golden brown, 1-2 minutes each side.
• To saucepan with couscous, add roasted veggies, spinach & rocket mix and mustard cider dressing (see ingredients). • Gently toss to combine. Season to taste.
• Divide Brussels sprout pearl couscous salad between bowls. • Top with haloumi and drizzle over creamy pesto dressing to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the medley of flavours, though some found it a bit bland. The charred Brussels sprouts added depth.
- Ease of prep: Several found it easy to make, but some struggled with chopping the pumpkin. Consider pre-cut options.
- Suggestions: Try swapping pearl couscous for risotto rice. Add extra seasoning if you prefer bolder flavours.
- Leftovers: Pearl couscous was a hit, with customers eager to enjoy it again in future meals.
