HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGolden Haloumi & Garlic Herb Couscous
Golden Haloumi & Garlic-Herb Couscous

Golden Haloumi & Garlic-Herb Couscous

with Roasted Rainbow Veggies & Yoghurt

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A medley of brightly coloured veggies and big flavours like garlic and herb spices are super filling while still feeling fresh and light. A smooth dollop of yoghurt tops off a dish whose star, really, is the golden, squeaky haloumi - it's outrageously good!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch

baby rainbow carrots

1 unit


1 unit

red onion

1 block

haloumi/grill cheese


2 clove


1 bag

baby spinach leaves

½ sachet

garlic & herb seasoning

1 sachet

vegetable stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2840 kJ
Fat34.9 g
of which saturates22.4 g
Carbohydrate56 g
of which sugars16.9 g
Dietary Fibre0 g
Protein32 g
Cholesterol0 mg
Sodium1580 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Trim the green tops from the baby rainbow carrots and scrub them clean. Cut the beetroot (unpeeled) into 1cm chunks. Slice the red onion into 2cm wedges. Place the veggies on an oven tray lined with baking paper and drizzle with olive oil. Season with salt and pepper and toss to coat. Arrange in a single layer and roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time. TIP: Beetroot stays firm when cooked. It's done when you can pierce it with a fork.


While the veggies are roasting, cut the haloumi into 1cm slices. Place the haloumi slices in a bowl of cold water to soak. Finely chop the garlic (or use a garlic press). Roughly chop the baby spinach leaves.

TIP: Soaking the haloumi helps mellow out the saltiness!


In a medium saucepan, melt the butter over a medium-high heat. Add the garlic and garlic & herb seasoning (see ingredients list) and cook until fragrant, 1 minute. Add the water and vegetable stock and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.


When the veggies have 5 minutes cook time remaining, heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Pat the haloumi dry with paper towel and add to the pan. Cook until golden brown, 2 minutes each side.


When the couscous is done, stir through the baby spinach and season to taste with pepper.


Divide the garlic and herb couscous between plates. Top with the roasted veggies and haloumi. Spoon over the yoghurt.