Double Honey-Glazed Haloumi Couscous
with Roast Veggies & Basil Pesto- Milk
- Almond
- Cashew
- Pine Nut
- Walnut
- Gluten
Indulge your taste buds with a tantalizing dish of honey-glazed haloumi nestled atop a bed of fluffy couscous and perfectly roasted veggies. The vibrant flavors are elevated with the addition of basil pesto, creating a harmonious and satisfying culinary experience.
Ingredients
1 portion
cauliflower
1
carrot
1 sachet
Garlic & Herb Seasoning
2 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
basil pesto
(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
baby spinach leaves
½
Onion
1 packet
Israeli couscous
(Contains: Gluten; )
Not included in your delivery
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. • 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.
• 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 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 haloumi into 1cm slices. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook haloumi in batches, until golden brown, 1-2 minutes each side. • Remove pan from heat, add the honey and turn haloumi to coat.
• Add the roasted veggies to the Israeli couscous, along with basil pesto and baby spinach leaves. Stir to combine. • Divide Mediterranean couscous between bowls. Top with honey-glazed haloumi. Enjoy!
