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Honey Haloumi & Fluffy Veggie Couscous with Roasted Almonds & Yoghurt

Wipe up a haloumi and couscous extravaganza in four easy steps. Drizzle over some honey to coat the haloumi and toss the couscous with some carrot and capsicum and it will look and taste like you’ve been cooking for hours.

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Easy Prep Quick Climate Superstar Veggie eat-less-meat
Prep: 20 mins
Cook: 20 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 courgette
  • 0.5 lemons
  • 1 packet roasted almonds
  • 1 packet couscous
  • 1 sachet vegetable stock powder
  • 1 bag baby spinach leaves
  • 1 packet haloumi/grill cheese
  • 1 sachet garlic & herb seasoning
  • 1 tsp honey
  • 1 bag parsley
  • 0.75 cups water
  • 1 packet greek-style yoghurt
  • olive oil
  • 2 carrots
  • 2 courgettes
  • 1 lemon
  • 2 packets roasted almonds
  • 1 packet couscous
  • 2 sachets vegetable stock powder
  • 1 bag baby spinach leaves
  • 2 packets haloumi/grill cheese
  • 1 sachet garlic & herb seasoning
  • 2 tsp honey
  • 1 bag parsley
  • 1.5 cup water
  • 1 packet greek-style yoghurt

Instructions

  1. • Grate the carrot. Thinly slice courgette into half-moons. Cut lemon in wedges. Roughly chop roasted almonds.
  2. • In a medium saucepan, heat a drizzle of olive oil over medium-high heat.
    • Cook carrot and courgette, stirring, until softened, 3-4 minutes. Add the water and vegetable stock powder and bring to the boil.
    • Add couscous and stir to combine.
    • Cover with a lid and remove from heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
  3. • Meanwhile, cut haloumi into 1cm-thick slices.
    • In a medium bowl, combine haloumi, garlic & herb seasoning and a drizzle of olive oil.
    • 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 and turn to coat.
  4. • Add baby spinach leaves to the couscous, along with a squeeze of lemon juice and a drizzle of olive oil. Season and stir to combine.
    • Divide veggie couscous between bowls. Top with honey haloumi and
    sprinkle with roasted almonds.
    • Tear over parsley. Serve with Greek-style yoghurt and any remaining lemon wedges. Enjoy!