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Roasted carrots with couscous and haloumi
Roasted carrots with couscous and haloumi
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Vibrant Middle Eastern salad with bold flavors. - Curtis Stone
Ingredients:
  • 2 bunches Dutch carrots, scrubbed, halved lengthways if large
  • 1 red onion, halved, thickly sliced
  • 100ml olive oil, divided
  • 60ml honey
  • 40.00 ml red wine vinegar
  • 300g couscous
  • 55g sultana
  • 55g walnut
  • 2 spring onions, thinly sliced, divided
  • 180g haloumi, cut into 1cm-thick slices
  • 62.50 ml fresh dill sprigs
  • 62.50 ml fresh flat-leaf parsley leaves
  • 62.50 ml fresh mint leaves
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and place a large heavy rimmed baking tray on the lower rack as it heats up. Drizzle the carrots and onion with 2 tablespoons of oil, then season generously with salt and pepper.
  • Place the carrots and onion onto a sizzling baking tray and roast for 20-25 mins, shaking the tray occasionally until the veggies are golden brown and tender.
  • In a saucepan, heat the honey, vinegar, and 1 tablespoon of oil until boiling over medium heat. Season with salt and pepper. Transfer the dressing to a bowl and keep it aside.
  • Put the couscous in a medium heatproof bowl. In a saucepan, bring 1 1/2 cups (375ml) water, sultanas, 1 tablespoon oil, and 1/2 teaspoon salt to a boil over high heat. Pour over couscous, stir, cover tightly with plastic wrap, and let sit for 10 mins. Uncover, fluff couscous with a fork, mix in 2 tablespoons of dressing, half of the walnuts, and half of the spring onions. Season to taste and transfer to a platter.
  • In a large non-stick frying pan over medium-high heat, heat the remaining 1 tablespoon of oil. Cook the haloumi for 2 minutes on each side until golden and crisp.
  • Sprinkle the remaining dressing over the vegetables and top with dill, parsley, mint, remaining walnuts, and spring onions. Enjoy your delicious couscous with vegetables and haloumi!

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