HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHalloumi & Chermoula Spiced Couscous (v)
Halloumi & Chermoula-spiced Couscous (v)

Halloumi & Chermoula-spiced Couscous (v)

with Roasted Vegetables with Coriander and Lemon Oil

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The only country who eats more Halloumi than the UK is its native country, Cyprus. And when you use it in recipes like this one, it’s no surprise! Paired with light and fresh flavours like lemon and chermoula, halloumi can be quickly transformed into the hero ingredient of any vegetarian dish. Quick, simple, delicious. This recipe ticks all of the boxes.

Allergens:Cereals containing GlutenCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit(s)


1 unit(s)

Red Onion

1 pot(s)

Chermoula Spice Mix

1 unit(s)


150 grams


(ContainsCereals containing Gluten)

½ sachet

Vegetable Stock Powder


1 bunch(es)


1 block(s)



½ bag(s)


½ pack(s)


Not included in your delivery

300 milliliter(s)


2 tbsp

Olive Oil

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3602 kJ
Energy (kcal)861 kcal
Fat40.0 g
of which saturates20.0 g
Carbohydrate82 g
of which sugars27.0 g
Protein42 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Fill and boil your kettle, we'll use it later for the couscous. Trim the carrot, then halve lengthways (no need to peel). Slice widthways. Halve, peel and quarter the onion. Pop them on a lined baking tray, drizzle over a splash of oil, half the chermoula spice and a pinch of salt. Rub the flavours over the veggies, then roast on the top shelf of your oven until golden, 18-20 minutes. Turn halfway through cooking.


Zest the lemon and place in a large mixing bowl along with the couscous, stock powder, remaining chermoula spice, salt and pepper. Pour the boiling water (see ingredients for amount) into the bowl and stir well to dissolve the stock powder, cover tightly with clingfilm (or a plate) and leave to the side for 10 mins or until ready to use.


Meanwhile, roughly chop the coriander (stalks and all). Combine half the coriander with the oil (see ingredients for amount), the juice from half the lemon, the sugar (see ingredients for amount), salt and pepper. Stir well and set aside. Drain and thickly slice the halloumi into 3 slices per person.


When you have removed the veggies from the oven, place a large frying pan over medium-high heat (no oil). Once hot, fry the halloumi on each side until golden brown, around 3-4 mins. Remove from the pan and set aside.


Uncover the couscous and fluff it up with a fork. Mix in the rocket, remaining coriander, half the raisins and the rest of the lemon juice. Season to taste with salt and pepper. Recover and set to one side.


Finally, add the roasted vegetables to the couscous and stir gently to combine. Serve the spiced couscous on plates, with the sliced halloumi on top . Drizzle over the coriander and lemon dressing. Finish with a sprinkling of the remaining raisins. Enjoy!