Golden Pumpkin, Haloumi & Pearl Couscous Medley
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Golden Pumpkin, Haloumi & Pearl Couscous Medley

Golden Pumpkin, Haloumi & Pearl Couscous Medley

with Flaked Almonds & Plant-Based Basil Pesto Mayo

Quick and easy, that’s the best kind of dinner. Roast the pumpkin in our garlicky herb blend, then whip up a couscous and have it ready to be gobbled down in no time at all. Top it off with haloumi and a plant-based basil pesto mayo to ensure maximum flavour and colour at your table.

This recipe is under 550kcal per serving.

Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount




White Turnip

1 packet

peeled pumpkin pieces

1 sachet

Garlic & Herb Seasoning

1 packet

Pearl (Israeli) Couscous

1 sachet

vegetable stock powder

1 packet

flaked almonds

(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 packet

Plant-Based Basil Pesto

1 packet

Plant-Based Mayo

1 packet

baby spinach leaves

1 packet

haloumi/grill cheese

(Contains Milk; )

Not included in your delivery

olive oil


balsamic vinegar


Nutrition Values

Energy (kJ)3714 kJ
Fat50.7 g
of which saturates19.3 g
Carbohydrate68.6 g
of which sugars18.6 g
Dietary Fibre9.1 g
Protein37.8 g
Sodium2128 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.


Baking Tray
Baking Paper
Large Pan



• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Cut haloumi into 1cm-thick slices. • Place onion and turnip on a lined oven tray. Place peeled pumpkin pieces and garlic & herb seasoning on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes. • In the last 5 minutes, add flaked almonds to the side and roast until golden.


• While the veggies are roasting, boil the kettle. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast pearl 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 and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.


• Meanwhile, 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. Set aside. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add baby leaves, roasted turnip and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.


• Divide Israeli couscous medley between plates. • Top couscous with haloumi, roasted pumpkin and plant-based basil pesto mayo. • Sprinkle with roasted hazelnuts to serve. Enjoy!