Smokey Haloumi & Roast Veggie Couscous
with Tomato Relish
- Almond
- Milk
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Soy
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Smokey paprika, brown sugar and lemon combine to give the haloumi an irresistible flavour boost. Perched on a bed of tender roast veggies and fluffy couscous, and topped with tomato relish, this has something for everyone.
Ingredients
1
red onion
1
carrot
1
beetroot
1
capsicum
2 clove
garlic
½
lemon
1 bag
baby spinach leaves
1 sachet
smoked paprika
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
1 cube
chicken stock
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy.)
1 block
haloumi
(Contains: Milk)
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ tsp
salt
20 g
butter
(Contains: Milk)
¾ cup
water
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into wedges. Chop the carrot and beetroot into small chunks. Cut the capsicum into bite-sized chunks. Place the onion, carrot, beetroot and capsicum on a lined oven tray. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 25-30 minutes. TIP: Beetroot is cooked when it can be easily pierced with a fork.
While the veggies are roasting, finely chop the garlic. Zest the lemon to get a pinch, then slice in half. Roughly chop the baby spinach leaves.
Thinly slice the haloumi. In a large bowl, combine the haloumi, smoked paprika, brown sugar, the salt, a good squeeze of lemon juice and a generous drizzle of olive oil.
Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Set aside. Return the pan to a medium-high heat with a drizzle of olive oil. Once the oil is hot, cook the haloumi until browned, 1-2 minutes each side.
Melt the butter in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1 minute. Add the water and the crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and bring to the boil. Add the couscous and stir to combine, cover with a lid and remove from the heat. Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, baby spinach and lemon zest and mix to combine. Season to taste.
Divide the roast veggie couscous between plates and top with the haloumi. Top with the tomato relish and garnish with the flaked almonds.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the smokey paprika and brown sugar marinade on the haloumi, which paired well with the roasted veggies and couscous.
- Ease of prep: Some found the couscous tricky to get right, with one mentioning it turned out soggy from too much water.
- Suggestions: Several preferred mixing the tomato relish into the couscous rather than drizzling it on top for better flavour distribution.
- Portions: A few noted the serving size was smaller than expected, particularly for those used to having meat as the main protein.
