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Fig-Glazed Halloumi Bowl
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Fig-Glazed Halloumi Bowl

Fig-Glazed Halloumi Bowl

with Lemony Couscous and Garlic Sauce

Fig glazed halloumi nicely complements the roasted veggies in this delightful, summery bowl. Zesty couscous enlivens the whole experience, bringing that brightness that we love so much on a balmy evening!


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

Preparation Time30 minutes


serving amount

200 g

Halloumi Cheese

(Contains Milk)

1 tbsp

Italian Seasoning

2 tbsp

Fig Jam

200 g


160 g

Sweet Bell Pepper

3 g


56 g

Red Onion, chopped

1 unit


100 mL

Greek Yogurt

(Contains Milk)

¾ cup

Pearl Couscous

(Contains Wheat)

1 tsp

Garlic Salt

7 g


Not included in your delivery

½ tsp


¼ tsp


2.5 tbsp



Nutrition Values

Calories830 kcal
Fat44 g
Saturated Fat24 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber9 g
Protein38 g
Cholesterol45 mg
Sodium2430 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.


Paper Towel
Baking Sheet
Parchment Paper
Measuring Spoons
Medium Pot
Measuring Cups
Large Non-Stick Pan
Small Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce.Garlic Guide for Steps 5 and 6 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp extra! Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Cut zucchini into 1/2-inch rounds. Core, then cut pepper into 1-inch pieces. Finely chop parsley. Zest lemon, then cut into wedges. Cut halloumi into 1/2-inch cubes. Rinse halloumi in a strainer, under cold water, then pat dry with paper towels.

Roast veggies

Add zucchini, peppers, onions and 1 1/2 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with Italian Seasoning, garlic salt and pepper, then toss to coat. Roast in the middle of the oven, stirring halfway through, until tender, 14-16 min.

Cook couscous

While veggies roast, add couscous to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return couscous to the same pot, off heat.

Cook halloumi

While couscous cooks, heat a large non-stick pan over medium heat. When hot, add halloumi to the dry pan. Cook, stirring occasionally, until golden-brown, 4-5 min. Reduce heat to medium-low, then add fig jam and 1 tbsp water. Cook, stirring often, until fig jam thickens slightly and coats halloumi, 1-2 min. (NOTE: Don't overcrowd the pan. Cook in 2 batches for 4 ppl, using half the fig jam and 1 tbsp water for each batch.)

Make garlic sauce

While halloumi cooks, whisk together yogurt and 1/8 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Squeeze a lemon wedge over top (dbl for 4 ppl). Season with salt and pepper, then stir to combine.

Finish and serve

Add lemon zest, 1/8 tsp garlic and 1 tbsp oil (dbl for 4 ppl) to the pot with couscous. (NOTE: Reference garlic guide.) Season with salt, then stir to combine. Divide couscous between bowls. Top with roasted veggies and halloumi, then dollop with garlic sauce. Sprinkle parsley over top and serve with lemon wedges, if desired.