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Roasted Carrots with Couscous and Haloumi

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Made with carrots, couscous and haloumi, this roasted veg salad makes for a filling and delicious side or light meal.

  • Serves6
  • Cook time25 minutes
  • Prep time15 minutes


  • 2 bunches Dutch carrots, scrubbed, or 400g baby carrots, peeled, halved lengthways
  • 1 red onion, halved, thickly sliced
  • 100ml olive oil, divided
  • ¼ cup (60ml) honey
  • 2 tbs red wine vinegar
  • 1½ cups (300g) couscous
  • ⅓ cup (55g) sultanas
  • ½ cup (55g) walnuts, toasted, chopped, divided
  • 2 spring onions, thinly sliced, divided
  • 180g haloumi, cut into 1cm-thick slices
  • ¼ cup dill sprigs
  • ¼ cup flat-leaf parsley leaves
  • ¼ cup mint leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 220°C (200°C fan-forced). Preheat a large, heavy rimmed baking tray on a rack in lower third of oven. In a bowl, toss carrots and onion with 2 tbs of the oil and season with salt and pepper.
  2. Step 2

    Add the carrots and onion to the tray and roast, shaking the tray occasionally, for 20-25 mins or until vegetables are browned and tender.
  3. Step 3

    Meanwhile, in a saucepan, bring honey, vinegar and 1 tbs of remaining oil to the boil over medium heat. Season. Transfer to a bowl and set aside to cool.
  4. Step 4

    Place the couscous in a medium heatproof bowl. In the saucepan, bring 11/2 cups (375ml) water, the sultanas, 1 tbs of the remaining oil and 1/2 tsp salt to the boil over high heat. Pour over couscous, stir once and cover bowl tightly with plastic wrap. Set aside for 10 mins. Uncover and fluff couscous with a fork. Stir in 2 tbs of the dressing, half the walnuts and half the spring onions. Season. Transfer to a platter.
  5. Step 5

    Heat remaining 1 tbs oil in a large non-stick frying pan over medium-high heat. Cook haloumi for 2 mins each side or until golden and crisp.
  6. Step 6

    Top couscous with vegetables and haloumi. Drizzle remaining dressing over vegetables. Sprinkle with dill, parsley, mint, remaining walnuts and remaining spring onions.