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[Quick] Haloumi Couscous Bowl

with Creamy Pesto Dressing & Roasted Almonds
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
Get up to $230 off
Get up to $230 off
Calories
: 
673 kcal
Protein
: 
28.1g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Celery
  • Gluten
  • Wheat
  • Milk
  • Almond
  • Eggs
  • Walnut
  • May contain traces of allergens
  • Soy
  • Brazil nut
  • Cashew
  • Hazelnut
  • Macadamia
  • Milk
  • Peanuts
  • Pecan
  • Pine nut
  • Pistachio
  • Sesame
  • Walnut
  • Almond
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 sachet

Vegetable Stock Powder

(Contains: Celery)

1 packet

Couscous

(Contains: Gluten, Wheat May be present: Soy.)

1 packet

Haloumi

(Contains: Milk)

Rocket

1 packet

Flaked Almonds

(Contains: Almond May be present: Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Creamy Pesto Dressing

(Contains: Milk, Eggs, Walnut May be present: Cashew, Macadamia, Almond.)

1

Tomato

1

Cucumber

1

Lemon

1 packet

Spinach & Rocket Mix

Calories673 kcal
Energy (kJ)2820 kJ
Fat42.3 g
of which saturates16.8 g
Carbohydrate43.5 g
of which sugars8.8 g
Dietary Fibre5.3 g
Protein28.1 g
Sodium1450 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Boil the kettle. In a medium bowl, add couscous, vegetable stock powder and the butter. Add the boiling water (see ingredients) and stir to combine. Immediately cover with plate and leave for 5 minutes. Fluff up with fork and set aside

2

While couscous is cooking, cut 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. Meanwhile, roughly chop the cucumber and tomato. Zest the lemon and slice into wedges.

3

In a small bowl, combine the creamy pesto dressing, Greek-style yoghurt, a generous squeeze of lemon juice and a pinch of salt. To the bowl with couscous, stir through cucumber, tomato, lemon zest and spinach & rocket mix. Season to taste.

4

Divide couscous and haloumi between bowls. Drizzle over creamy pesto dressing. Sprinkle over slivered almonds. Serve with any remaining lemon wedges. Enjoy!

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