Moroccan Spiced Haloumi & Herbed Couscous

Moroccan Spiced Haloumi & Herbed Couscous

with Roasted Veggies & Yoghurt

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Adding texture to your meal is an instant way to supercharge the flavour. With a mildly spiced coating on your haloumi plus lightly charred edges on your roast veggies, this is a dinner to remember.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

red onion

1 unit


1 unit


1 unit


1 sachet

lemon pepper spice blend

1 packet


(ContainsWheatMay be presentTree Nuts, Milk, Peanuts, Sesame, Soya)

1 cube

vegetable stock

1 block



1 bunch


1 packet

Greek yoghurt


1 bunch


1 unit


1 sachet

souk market spice blend

(May be presentGluten)

Not included in your delivery

olive oil

1 tsp


1 tbs

plain flour


¾ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2850 kJ
Fat32 g
of which saturates16.4 g
Carbohydrate61 g
of which sugars20.4 g
Protein32 g
Sodium1490 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Small Bowl
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Preheat the oven to 220°C/200°C fan-forced. Cut the red onion into 2cm wedges. Cut the courgette into 2cm chunks. Cut the carrot (unpeeled) into 1cm batons. Finely chop the tomato. Zest the lemon to get a pinch. Cut the haloumi into 1cm slices. Place the haloumi slices in a small bowl of cold water and set aside to soak. TIP: Soaking the haloumi helps mellow out the saltiness!

Roast the veggies
Roast the veggies

Place the red onion, courgette and carrot on an oven tray lined with baking paper. Drizzle with olive oil and sprinkle with the lemon pepper spice blend. Toss to coat and roast for 15-18 minutes, or until tender and lightly browned.

Cook the pearl couscous
Cook the pearl couscous

While the veggies are roasting, bring the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) to the boil in a medium saucepan. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Set aside for 5 minutes, or until all the water is absorbed. Fluff up with a fork and set aside, uncovered.

Cook the haloumi
Cook the haloumi

While the couscous is cooking, pat the haloumi dry with paper towel. Place the Souk Market spice blend and plain flour on a small plate. Drizzle the haloumi with olive oil and press into the spice mixture to coat all over. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the haloumi for 2 minutes on each side, or until golden brown.

Finish the couscous
Finish the couscous

Pick and finely chop the mint and parsley leaves. Add the tomato, lemon zest, mint and 1/2 the parsley to the saucepan with the couscous and stir through to combine. In a small bowl, combine the Greek yoghurt, honey and a good squeeze of lemon juice. Cut the remaining lemon into wedges. TIP: Add more or less lemon juice to taste!

Serve up
Serve up

Divide the herbed couscous, roasted veggies and haloumi between bowls. Spoon over the yoghurt dressing and garnish with the remaining parsley. Serve with lemon wedges.