Fig Glazed Halloumi and Tomato Stew
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Fig Glazed Halloumi and Tomato Stew

Fig Glazed Halloumi and Tomato Stew

with Jeweled Couscous

This veggie meal is hear to take your tastebuds on a flavor journey! A gentle stew lightly spiced and sweetened with the flavor of fig pair up with golden brown seared halloumi for a perfect combo. Couscous studded with almonds and raisins make the perfect base for this luscious stew.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

1 unit(s)

Halloumi Cheese

(Contains Milk)

½ cup


(Contains Wheat)

1 unit(s)


1 unit(s)

Yellow Onion

56 g

Baby Spinach

370 mL

Crushed Tomatoes

2 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

28 g

Almonds, sliced

(Contains Almonds)

28 g

Sultana Raisins

2 tbsp

Fig Spread

(May contain Soy, Crustaceans, Milk, Sesame, Fish, Sulphites, Wheat, Mustard, Egg)


Nutrition Values

Calories780 kcal
Fat32 g
Saturated Fat21 g
Carbohydrate90 g
Sugar30 g
Dietary Fiber11 g
Protein39 g
Cholesterol35 mg
Sodium2530 mg
Trans Fat0.5 g
Potassium1900 mg
Calcium250 mg
Iron6.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


  • Heat a large non-stick pan over medium-high heat.
  • When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer to a plate.

  • Meanwhile, peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
  • Peel, then cut onion into 1/4-inch pieces.
  • Roughly chop spinach.
  • Cut halloumi into 1/4-inch-thick slices. / 1/2 inch cubes DO BOTH!!!
  • Using a strainer, rinse halloumi in cold water, then pat dry with paper towels.

  • Heat a large pot over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) oil, carrots and onions. Reduce heat to medium.
  • Cook, stirring often until tender-crisp, 4-5 min.
  • Add shawarma spice blend. Cook, stirring often until fragrant, 30 sec.
  • Add crushed tomatoes, half the fig spread, half the veggie stock powder, ___ water, _____ sugar, 1 tbsp (2 tbsp butter). Bring to a simmer. Cook, stirring occasionally until slightly thickened, 6-8 min.

  • Meanwhile, add remaining veggie stock powder, 2/3 (1 1/4) cup water, 1 tbsp (2 tbsp) butter, to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, remove from heat, then add couscous and raisins. Stir to combine.
  • Cover and let stand for 5 min.

  • Meanwhile, heat the same pan from step 1 over medium.
  • When hot, add halloumi to the dry pan. (NOTE: Don't overcrowd the pan. For 4 ppl, cook in batches.) Cook until golden-brown, 2-3 min per side.
  • Add remaining fig spread to the pan, off heat. Toss to coat.

  • Fluff couscous with a fork. Add half the almonds (and spinach??). Stir until spinach wilts.
  • Add spinach to stew? Season with salt and pepper?.
  • Divide couscous and stew between bowls.
  • Top stew with halloumi.
  • Sprinkle remaining almonds overtop.

should halloumi be topped with the stew?