ROASTED CARROTS WITH COUSCOUS & HALOUMI
COOKBOOK: Coles Recipe Book Aug 2019
Haloumi cheese, a hidden treasure for many! That is if you’re not Greek!
This recipe is a combination of roasted veggies with couscous and topped with fried haloumi and drizzled with a honey based dressing….heaven!
It is recipes such as this that can convert you to a vegetarian!
Served as a salad or side dish but filled you up like a main meal
2 bunches of dutch carrots (baby carrots with the tops)
1 red onion, thick sliced
2-3 tablespoons olive oil and extra 2 tablespoons for dressing & 2-3 tablespoons for frying haloumi
2 tablespoons of red wine vinegar
300g couscous (the one I used was mediterranean style)
2-3 spring onions, sliced thinly
Salt & pepper
180g haloumi cheese, cut into 1-2cm thickness
handful of dill, chopped finely
handful of parsley, chopped finely
handful of mint, chopped finely
Pre heat oven to 200C
Peel the carrots leaving an inch or so of the tops attached.
Place greaseproof paper on an oven tray.
Place onions and carrots in a deep bowl, add olive oil and combine well. Place the carrot mixture on the tray and bake for 20-25mins or until vegetables have browned and are tender. I added salt and pepper after they were baked.
DRESSING: Meanwhile in a saucepan add honey, red wine vinegar and 2 tablespoons of olive oil. Mix well. Place on the cooktop, bring to boil and remove from heat. Set aside.
Couscous, it is best to follow the package instructions
This is how I cooked my couscous
Placed couscous in a heatproof deep bowl. Add 400ml of boiling water. Add 1/2 of the herbs, mix well. Cover and allow it to stand for 10mins. Add sultanas, mix and fluff and it’s not ready to be plated.
Heat oil in frying pan, fry haloumi for approx 2mins on each side or until golden. On each side sprinkle the remainder of the herbs and some salt & pepper. Remove from heat.
On a serving plate, spoon the couscous, top it with roasted carrots, place the haloumi on top. Drizzle with honey dressing. Ready to serve.