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Sticky Chermoula Haloumi & Jewelled Couscous

Sticky Chermoula Haloumi & Jewelled Couscous

with Cherry Tomato Salad & Yoghurt
Recipe Development Team
Recipe Development TeamUpdated on July 08, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
746 kcal
Protein
: 
27.8g protein
Preparation Time
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Wheat
  • Milk
  • Soy
  • May contain traces of allergens
  • Gluten
  • Milk
  • Wheat

There's no need to seek out and measure a bunch of spices when you have our chermoula spice blend handy; brimming with the best Moroccan-inspired spices. Cut through the richness with a fresh salad and that’s your weeknight dinner sorted!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Carrot

1 sachet

Chermoula Spice Blend

(May be present: Soy.)

1 packet

Couscous

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

1 packet

Currants

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

2

Garlic

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Haloumi

(Contains: Milk)

1

Snacking Tomatoes

1 packet

Spinach & Rocket Mix

1 sachet

Vegetable Stock Pot

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

¾ cup

boiling water

2 tbs

honey

1 drizzle

white wine vinegar

Energy (kJ)3120 kJ
Calories746 kcal
Fat37.4 g
of which saturates21.5 g
Carbohydrate74.2 g
of which sugars37.1 g
Dietary Fibre6.9 g
Protein27.8 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Lid
•Medium Pan

Cooking Steps

PDF
Cook the Haloumi
1

• Drain haloumi and pat dry. Cut the haloumi into 1cm-thick slices.
• In a medium bowl, combine chermoula seasoning and a drizzle of olive oil. Add haloumi, gently turning to coat.
• 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.
• In the last minutes of cook time, drizzle over the honey and cook until golden.

Make the couscous
2

• Meanwhile, grate carrot. Finely chop garlic.
• In a medium saucepan, heat the butter with a drizzle of olive oil over  medium-high heat. Cook carrot and garlic, stirring, until softened, 2-3 minutes. 
• Add the water, currants and stock concentrate and bring to the boil.
• Add couscous, stir to combine. Cover with a lid and remove from heat.
• Leave for 5 minutes. Fluff up with a fork and cover to keep warm.

Make the salad
3

• Halve snacking tomatoes. In a second medium bowl, combine tomatoes, spinach & rocket mix (see ingredients) and a drizzle of olive oil and white wine vinegar. Season to taste with salt and pepper.  

Finish & serve
4

• Divide jewelled couscous and cherry tomato salad between bowls.
• Top with sticky chermoula haloumi.
• Serve with Greek style yoghurt. Enjoy!

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