Pomegranate-Glazed Haloumi & Israeli Couscous
with Roasted Eggplant & Cauliflower
- Milk
- Wheat
- Gluten
There was complete mayhem when this dish hit our tasting table. With sweet honey on warm, salty haloumi, plus chermoula-spiced veggies and cooling yoghurt, it disappeared from the bowl in record time. Enjoy! *This recipe is under 650kcal per serving.*
Ingredients
1 sachet
Vegetable Stock Powder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1
Eggplant
1 sachet
Turkish Sumac Seasoning
1 packet
Halloumi
(Contains: Milk; )
1 packet
Pearl (Israeli) Couscous
(Contains: Wheat, Gluten; )
packet
Baby Leaves
1
Cauliflower
1 sachet
Chermoula Spice Blend
1
baby kale
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Cut eggplant into small chunks. • Place veggies on a lined oven tray. Drizzle with olive oil and sprinkle with chermoula spice blend. Season with salt and pepper. • Toss to coat. Spread out evenly, then roast until tender, 25-30 minutes.
• While veggies are roasting, cut haloumi into 1cm thick slices. • Boil the kettle.
• In a medium saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. • Drain and transfer to a large bowl with a drizzle of olive oil.
• While the couscous is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook haloumi until golden brown, 1-2 minutes each side. • In the last 1 minute of cook time, add pomegranate molasses and cook, turning the haloumi to coat.
• Add roasted veggies and baby kale to the bowl of couscous. Toss to combine.
• Divide roast veggie Israeli couscous between plates. Top with pomegranate-glazed haloumi. • Serve with Greek-style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Â The pomegranate glaze on the haloumi was a delicious highlight, balancing well with the spiced couscous.
- Ease of prep:Â Simple to prepare, though some found the couscous took longer to cook than expected.
- Suggestions:Â Consider adding red capsicum or beetroot for extra flavour and colour; some preferred regular couscous over Israeli.
- Next-day meals:Â Several customers mentioned it made great leftovers for lunch the following day.
- Spice level:Â Some found it pleasantly spicy, while others thought it was too strong; consider adjusting to taste.
