(Vegetarian) Roast Dutch Carrot & Basil Haloumi Spiced Couscous
with Lemon-Honey Dressing
- Gluten
- Wheat
- Almond
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Peanuts
- Sesame
- Traces of Tree Nuts
The medley of brightly coloured veg and big flavours like Middle Eastern spices, lemon and honey is super filling while still feeling fresh and light. Crunchy slivered almonds top off a dish whose star really is basil infused haloumi - it's outrageously good!
Ingredients
1 bunch
baby carrots
1 unit
zucchini
1 unit
red onion
½ cube
vegetable stock
1 packet
couscous
(Contains: Gluten, Wheat May be present: Soy)
½ sachet
Souk Market spice blend
(May be present: Gluten)
1 unit
lemon
1 packet
slivered almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Tree Nuts)
1 block
basil haloumi
(Contains: Milk)
Not included in your delivery
olive oil
1 cup
water
2 tsp
honey
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Trim the green tops off the Dutch carrots, scrub them clean and cut any longer carrots in half. Cut the zucchini into 1 cm thick batons. Cut the red onion into 2 cm thick wedges.
Place the carrots, zucchini and red onion on an oven tray lined with baking paper and drizzle with olive oil. Season with a pinch of salt and pepper and toss to coat. Arrange in a single layer and bake in the oven for 20-25 minutes, or until golden and tender.
While the veggies are cooking, add the water (check ingredients list for the amount) to a medium saucepan, crumble in the vegetable stock cube (use suggested amount) and bring to the boil. Add in the couscous, souk market spice blend (use suggested amount) and a drizzle of olive oil. Stir to combine, place a lid on the saucepan and remove from the heat. Leave to rest for 5 minutes, or until all the water is absorbed. Fluff the couscous up with a fork and set aside.
While the couscous is cooking, juice the lemon to get 1 tbs for 2 people / 2 tbs for 4 people. In a small bowl, combine the lemon juice, honey, a good drizzle of olive oil and a pinch of salt and pepper and mix well.
Heat a medium frying pan over a medium-high heat. Add the slivered almonds and toast, stirring occasionally for 3-4 minutes, or until golden. Set aside on a plate. Slice the basil haloumi into 1 cm slices. Return the pan to a medium-high heat with a drizzle of olive oil. Add the haloumi and cook for 2 minutes on each side, or until golden brown.
Divide the spiced couscous, roast veggies and basil haloumi between plates. Drizzle over the lemon-honey dressing and sprinkle over the slivered almonds to finish.
