Greek-Style Honey & Rosemary Halloumi & Chicken

Name: Greek-Style Honey & Rosemary Halloumi & Chicken with Roast Veggie Couscous & Sesame Seeds
Total time: 25 min
Yield: 2
Cuisine: Greek
Ingredients: 1 sachet Garlic & Herb Seasoning; sachet Mixed Sesame Seeds; 1 packet Couscous; 1 packet Rosemary; 1 packet Halloumi; 1 packet Mixed Salad Leaves; 1 sachet Sesame Seeds; 1 Lemon; 1 packet Roast Veggie Mix; 1 Natural Yoghurt; 320 g Chicken Thigh; 1 drizzle olive oil; ¾ cup water; 1 tbs honey; ¾ cup Boiling water

with Roast Veggie Couscous & Sesame Seeds

Recipe Development TeamUpdated on July 03, 2026

Get tasty recipes from just $6 per serving

Calories

927 kcal

Protein

66g protein

Total

25 minutes

Difficulty

Easy

Allergens:

Sesame
Wheat
Gluten
Milk
Sulphites
Soy
May contain traces of allergens

A medley of brightly coloured veggies and big flavours like garlic and herbs are super filling, while still feeling fresh and light. A drizzle of sweet honey tops off a dish whose star, really, is the salty, moreish 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

sachet

Mixed Sesame Seeds

(Contains: Sesame May be present: Soy)

1 packet

Couscous

(Contains: Wheat, Gluten)

1 packet

Rosemary

1 packet

Halloumi

(Contains: Milk)

1 packet

Mixed Salad Leaves

1 sachet

Sesame Seeds

(Contains: Sesame May be present: Soy)

Lemon

1 packet

Roast Veggie Mix

(Contains: Sulphites)

Natural Yoghurt

(Contains: Milk)

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

¾ cup

water

1 tbs

honey

¾ cup

Boiling water

Nutrition

Energy (kJ)3880 kJ

Calories927 kcal

Fat63.4 g

of which saturates26 g

Carbohydrate84.5 g

of which sugars30.9 g

Dietary Fibre16.2 g

Protein66 g

Sodium1470 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.

You will need

•Large Non-Stick Pan

•Medium Saucepan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. Boil the kettle.
• Place roast veggie mix on a lined oven tray. Drizzle with olive oil, sprinkle over garlic & herb seasoning, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.

• While the veggies are roasting, zest lemon to get a pinch then slice into wedges.
• In a small bowl, combine a generous squeeze of lemon juice, lemon zest and the olive oil (1 tbsp per person). Season with salt and pepper. Set aside.
• In a medium saucepan, add the water and bring to the boil.
• Add couscous and stir to combine. Cover with a lid and remove from heat.
• Set aside until the water is absorbed, 5 minutes. Fluff up with a fork.

• When the veggies have 5 minutes remaining, cut halloumi into 1cm slices. Pick and finely chop rosemary (see ingredients).
• In a second small bowl, combine rosemary, sesame seeds, lemon zest, a squeeze of lemon juice and the honey.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook halloumi until golden brown, 1-2 minutes each side.
• Reduce heat to low, then add honey-rosemary glaze and cook, turning halloumi to coat until fragrant and sticky, 1-2 minutes.

• To the couscous, add roasted veggies, mixed salad leaves and lemon dressing. Gently toss to combine and season to taste.
• Divide roast veggie couscous between bowls. Top with honey-rosemary halloumi, a dollop of natural yoghurt and spoon over any remaining glaze to serve. Enjoy!