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• Preheat oven to 240°C/220°C fan-forced. Cut sweet potato into small chunks. Cut capsicum into bite-sized chunks. Cut zucchini into rounds. • Place veggies on a lined oven tray and drizzle of olive oil. Season. Toss to coat, then bake until tender, 20-25 minutes. • Meanwhile, zest lemon and slice into wedges. Pick oregano leaves. • In a small bowl, combine a squeeze of lemon juice, lemon zest and a drizzle of olive oil. Season and set aside.
• In a large saucepan, add the water and vegetable stock pot. Bring to the boil. • Add couscous. Stir to combine, cover with a lid and remove from the heat. Set aside until all the water is absorbed, 5 minutes. Fluff up with a fork.
• Slice haloumi into 1cm slices and pat dry. Season with garlic & herb seasoning. • Heat a large frying pan over a medium-high heat with a drizzle of olive oil. • Cook the haloumi until golden brown, 1-2 minutes each side. • Remove pan from the heat and add the honey, oregano and sesame seeds. Turn to coat.
• Add the roasted veggies, spinach & rocket mix and the lemon dressing to the couscous pan. Gently toss to coat and season to taste. • Divide the roasted veggie couscous between bowls. Top with the honeysesame haloumi and spoon over any remaining sauce. Serve with any remaining lemon wedges.