Roasted Carrot and Haloumi Couscous Salad
Ingredients
  • 1cup dried couscous
  • 6 large carrots peeled and sliced length ways.
  • 185g haloumi cheesesliced
  • 2cups spinachchopped
  • 1 red onionsliced
  • 1tbsp olive oil
  • 1/2tsp harissa seasoning
Instructions
  1. Preheat oven to 200c.
  2. Place carrots on to lined baking tray and drizzle with ½ tbsp. olive oil, roast for 10 minutes.
  3. Add sliced red onion to carrot tray and return to oven for a further 20 minutes.
  4. Cook couscous per packet instructions, once cooked stir through ½ tbsp olive oil, chopped spinach and harissa seasoning.
  5. Pan-fry haloumi cheese on medium heat until browned.
  6. Portion out couscous mixture topping with roasted carrots and onion then haloumi.
  7. Store in air tight container, keeping refrigerated for up to two days.
Recipe Notes

Makes 4 serves at 395 calories per serve.

Print Recipe
Roasted Carrot and Haloumi Couscous Salad
Roasted Carrot and Haloumi Couscous Salad
Course Main Dish
Servings
Ingredients
  • 1 cup dried couscous
  • 6 large carrots peeled and sliced length ways.
  • 185 g haloumi cheese sliced
  • 2 cups spinach chopped
  • 1 red onion sliced
  • 1 tbsp olive oil
  • 1/2 tsp harissa seasoning
Course Main Dish
Servings
Ingredients
  • 1 cup dried couscous
  • 6 large carrots peeled and sliced length ways.
  • 185 g haloumi cheese sliced
  • 2 cups spinach chopped
  • 1 red onion sliced
  • 1 tbsp olive oil
  • 1/2 tsp harissa seasoning
Roasted Carrot and Haloumi Couscous Salad
Instructions
  1. Preheat oven to 200c.
  2. Place carrots on to lined baking tray and drizzle with ½ tbsp. olive oil, roast for 10 minutes.
  3. Add sliced red onion to carrot tray and return to oven for a further 20 minutes.
  4. Cook couscous per packet instructions, once cooked stir through ½ tbsp olive oil, chopped spinach and harissa seasoning.
  5. Pan-fry haloumi cheese on medium heat until browned.
  6. Portion out couscous mixture topping with roasted carrots and onion then haloumi.
  7. Store in air tight container, keeping refrigerated for up to two days.
Recipe Notes

Makes 4 serves at 395 calories per serve.