Mediterranean Halloumi & Zesty Couscous

Name: Mediterranean Halloumi & Zesty Couscous with Garlicky Roast Veg & Yoghurt
Total time: 35 min
Yield: 2
Cuisine: Moroccan
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 sachet Vegetable Stock Powder; 1 Capsicum; 1 packet Couscous; 1 packet Greek-Style Yoghurt; 1 packet Baby Spinach Leaves; 1 packet Halloumi; 2 Garlic; 1 Cauliflower; 1 Lemon; 1 tbs honey; 1 drizzle olive oil; ¾ cup water

with Garlicky Roast Veg & Yoghurt

4.0(84)Review summaryRead review summary highlights

Recipe Development TeamUpdated on August 27, 2026

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Calories

:

700 kcal

Protein

:

33.3g protein

Total

:

35 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk

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, gooey halloumi - it's outrageously good!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 sachet

Vegetable Stock Powder

1

Capsicum

1 packet

Couscous

(Contains: Wheat, Gluten)

1 packet

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Baby Spinach Leaves

1 packet

Halloumi

(Contains: Milk)

2

Garlic

1

Cauliflower

1

Lemon

Not included in your delivery

1 tbs

honey

1 drizzle

olive oil

¾ cup

water

Nutrition

Energy (kJ)2930 kJ

Calories700 kcal

Fat33.7 g

of which saturates19.6 g

Carbohydrate61.7 g

of which sugars21.9 g

Dietary Fibre5.4 g

Protein33.3 g

Sodium1800 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

•Medium Saucepan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Cut cauliflower into small florets.
• Slice capsicum into strips.
• Place veggies on a lined oven tray. Drizzle with olive oil, season with garlic & herb seasoning and a good pinch of salt and pepper.
• Toss to coat. Spread out evenly, then roast until
tender, 25-30 minutes.

2

• Meanwhile, roughly chop baby spinach leaves.
• Finely chop garlic.
• Zest lemon to get a generous pinch, then slice into wedges.
• Cut halloumi into 1cm-thick slices.

3

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. Transfer garlic oil to a small bowl and allow to cool for 5 minutes.
• Add Greek-style yoghurt to the garlic-oil mixture and stir to combine. Season to taste with salt and pepper. Set aside.

4

• In a medium saucepan, add the water and vegetable stock powder, stir to combine and bring to the boil.
• Add couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork.
• When the roasted veggies are done, toss them through the couscous. Add spinach, lemon zest and a generous squeeze of lemon juice. Season to taste, stir to combine and cover to keep warm.

5

• While the couscous is cooking, return the frying pan to medium-high heat with a drizzle of olive oil.
• Cook halloumi, until golden brown, 1-2 minutes each side.
• Remove the pan from heat, then add the honey and toss halloumi to coat.