HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMoroccan Style Haloumi
Moroccan-Style Haloumi

Moroccan-Style Haloumi

with Herbed Couscous Tabbouleh & Yoghurt Dressing

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Try our hearty version of tabbouleh with couscous and baby spinach as the base. When paired with Moroccan spiced haloumi (is haloumi our favourite cheese? It's almost a sure thing at this point!), it really results in something truly delicious.


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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 bunch


1 block

haloumi/grill cheese


1 unit


1 bag

baby spinach leaves

1 bunch

spring onion

½ sachet

vegetable stock powder

1 packet


(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

Greek-style yoghurt


½ unit


1 sachet

chermoula spice blend

Not included in your delivery

olive oil

¾ cup

water (for the couscous)

1 tbs

water (for the yoghurt)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2640 kJ
Fat34.1 g
of which saturates17.9 g
Carbohydrate47 g
of which sugars9.4 g
Dietary Fibre0 g
Protein31.6 g
Cholesterol0 mg
Sodium1430 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Roughly chop the parsley leaves. Cut the haloumi lengthways into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Finely chop the tomato. Roughly chop the baby spinach leaves. Thinly slice the spring onion. Slice the lemon (see ingredients list) into wedges.

TIP: Soaking the haloumi helps mellow the saltiness!


Add the water (for the couscous) to a medium saucepan with the vegetable stock (1/2 sachet for 2 people / 1 sachet for 4 people) and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside uncovered.


While the couscous is cooking, combine the Greek yoghurt, water (for the yoghurt) and 1/2 the parsley in a small bowl. Squeeze in lemon juice (2 tsp for 2 people / 4 tsp for 4 people) and mix well.

TIP: Feel free to add more or less lemon juice, depending on your taste.


Drain the haloumi and pat dry with paper towel. In a medium bowl, combine the chermoula spice blend and a drizzle of olive oil. Add the haloumi and toss to coat. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the haloumi and cook until golden brown, 2 minutes each side.

TIP: Don’t worry if the spice chars slightly in the pan, it adds to the flavour!


In a large bowl, add the cooked couscous, tomato, baby spinach and spring onion. Toss to combine. Season to taste with salt and pepper.

TIP: Seasoning is key in tabbouleh, so taste, season with salt and pepper and taste again, keeping in mind that haloumi is salty!


Divide the couscous tabbouleh between bowls and top with the Moroccan-style haloumi. Drizzle over the yoghurt dressing and serve with any remaining lemon wedges. Garnish with the remaining parsley.