Honey-Glazed Halloumi & Pearl Couscous
with Herby Roast Veggies & Basil Pesto
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Red Onion
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
1 packet
Cauliflower
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1
Carrot
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
1 sachet
Thyme
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Boil the kettle.
• Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. Finely chop thyme.
• Place veggies on a lined oven tray and sprinkle over garlic & herb seasoning. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
TIP: If your oven tray is crowded, divide the veggies between two trays.
• 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 and thyme, 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 spinach leaves. Stir to combine.
• Divide pearl couscous between bowls.
• Top with honey-glazed halloumi to serve. Enjoy!
