Spiced Halloumi & Veggie Couscous

Name: Spiced Halloumi & Veggie Couscous with Creamy Pesto Dressing & Almonds
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Couscous; 1 packet Halloumi; 1 packet Roasted almonds; 1 sachet Classic Roast Seasoning; 1 sachet Chicken-Style Stock Powder; 1 Carrot; 2 Garlic; 1 packet Creamy Pesto Dressing; 1 Red Onion; 1 drizzle olive oil; 20 g butter; ¾ cup water; 1 drizzle vinegar (balsamic or white wine); 1 tsp honey

with Creamy Pesto Dressing & Almonds

Recipe Development TeamUpdated on July 24, 2026

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Calories

:

855 kcal

Protein

:

33.7g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Gluten
Milk
Almond

When you think fresh and green, do you think of pesto like we do? We can’t get enough of a creamy pesto drizzle, especially over a fluffy couscous to help coat tender halloumi. We think you’ll be super keen to try this flavour-packed feast.

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Couscous

(Contains: Wheat, Gluten)

1 packet

Halloumi

(Contains: Milk)

1 packet

Roasted almonds

(Contains: Almond)

1 sachet

Classic Roast Seasoning

1 sachet

Chicken-Style Stock Powder

1

Carrot

2

Garlic

1 packet

Creamy Pesto Dressing

(Contains: Milk)

1

Red Onion

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

¾ cup

water

1 drizzle

vinegar (balsamic or white wine)

1 tsp

honey

Nutrition

Energy (kJ)3580 kJ

Calories855 kcal

Fat55.7 g

of which saturates25.5 g

Carbohydrate53.9 g

of which sugars12.1 g

Dietary Fibre6.4 g

Protein33.7 g

Sodium1960 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

Cooking Steps

PDF

1

• Grate carrot (see ingredients). Finely chop garlic.
• In a medium saucepan, heat the butter and a drizzle of olive oil over
medium-high heat. Cook carrot, stirring, until softened, 2-3 minutes.
• Add garlic and cook until fragrant, 1 minute. Add the water and chicken
style stock powder and bring to the boil. Add couscous and stir to combine.
• Cover with a lid and remove from heat. Set aside until water has absorbed,
5 minutes. Fluff up with a fork.

2

• Meanwhile, thinly slice leek and white turnip. Roughly chop roasted almonds.
• Cut halloumi into bite-sized chunks.
• In a medium bowl, combine halloumi, Aussie spice blend and a drizzle of olive oil.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook onion until tender, 4-5 minutes. In the last minute, stir through baby
spinach until wilted. Transfer to a bowl and cover to keep warm.
• Return the frying pan to high heat with a drizzle of olive oil.
• When oil is hot, cook halloumi, tossing occasionally, until golden brown, 2-4 minutes. Transfer to a plate.

4

• In a large bowl, combine cooked veggies, couscous and a drizzle with
vinegar and olive oil. Season to taste with salt and pepper. Toss to combine.
• Divide veggie couscous between bowls. Top with spiced halloumi, then drizzle with creamy pesto dressing. Sprinkle with almonds to serve. Enjoy!

TIP: Combine the veggies and couscous in the saucepan to save on washing up!