Zesty Haloumi & Jewelled Couscous
with Cherry Tomato Salad & Creamy Pesto Dressing
- Gluten
- Wheat
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Soy
- Gluten
- Milk
- Wheat
- Almond
- Cashew
- Macadamia
We can never say no to a carrot couscous, especially when it gets the additions of currants and honey-lemon haloumi. To cut through the richness, add an easy cherry tomato salad and a drizzle of creamy pesto dressing.
Ingredients
1
Lemon
1 packet
Couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat.)
1 packet
Spinach & Rocket Mix
1 packet
Haloumi
(Contains: Milk;)
1
Carrot
1 packet
Snacking Tomatoes
1 packet
Creamy Pesto Dressing
(Contains: Eggs, Milk, Walnut; May be present: Almond, Cashew, Macadamia.)
1 sachet
Vegetable Stock Pot
1 sachet
Dried Oregano
Not included in your delivery
¾ cup
water
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Cut haloumi into 1cm-thick slices and place in a medium bowl. Cover with
water to soak.
• Halve snacking tomatoes.
• Zest lemon to get a pinch, then slice into wedges.
• Grate carrot (see ingredients).
• In a small bowl, combine dried oregano (see ingredients), lemon zest, a
squeeze of lemon juice and the honey.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
• Add carrot and cook, stirring, until softened, 2-3 minutes. Add the water
and vegetable stock (see ingredients) and bring to the boil.
• Add couscous and currants, stir to combine. Cover with a lid and remove
from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.
• When couscous has 5 minutes remaining, drain haloumi and pat dry.
• 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.
• Remove from heat, then add the honey-lemon mixture, turning to coat.
• In a large bowl, combine snacking tomatoes, spinach & rocket mix and a
drizzle of vinegar and olive oil. Season with salt and pepper.
• Divide jewelled couscous and cherry tomato salad between bowls.
• Top with zesty haloumi. Drizzle over creamy pesto dressing.
• Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found this dish delicious, with the creamy pesto dressing and honey-lemon haloumi adding zesty flavour to the jewelled couscous.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with some finding it simpler than expected.
- Suggestions: Several suggested adding more haloumi or including sliced red onion for extra flavour. Some found the vegetable stock too salty.
- Leftovers: The dish works well as leftovers, with some enjoying it cold for lunch the next day.
- Portions: A few noted there was too much salad, while others wanted more haloumi — consider adjusting quantities to preference.
