Honey-Glazed Halloumi & Pearl Couscous
with Roast Veggies & Basil Pesto- Wheat
- Gluten
- Milk
- Cashew
- Sulphites
Indulge your taste buds with a tantalizing dish of honey-glazed halloumi nestled atop a bed of fluffy couscous and perfectly roasted veggies. The vibrant flavours are elevated with the addition of basil pesto, creating a harmonious and satisfying culinary experience.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Baby Leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
1 packet
Chopped Veggie Mix
(Contains: Sulphites; )
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 220°C/200°C fan-forced.
- Slice onion into wedges.
- Place onion and chopped veggie mix on a lined oven tray. Sprinkle over garlic & herb seasoning, drizzle with olive oil, season with salt and toss to coat.
- Roast until tender, 25-30 minutes
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill the saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain couscous and return to the pan with a drizzle of olive oil.
• Cut halloumi into 1cm slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook halloumi, until golden brown, 1-2 minutes each side. • Remove pan from heat, then add the honey, turning halloumi to coat.
• Add the roasted veggies to the pearl couscous, along with plant-based basil pesto and baby leaves. Stir to combine. • Divide pearl couscous between bowls. • Top with honey-glazed halloumi to serve. Enjoy!
