2 bunches Wilcox carrots, scrubbed, halved lengthways if large
1 red onion, halved, thickly sliced
5 tablespoons olive oil, divided
1/4 cup (60ml) honey
2 tablespoons red wine vinegar
1 1/2 cups (300g) couscous
1/3 cup (55g) sultanas
1/2 cup (55g) walnuts, toasted, chopped, divided
2 spring onions, thinly sliced, divided
180g haloumi, cut into 1cm-thick slices
1/4 cup fresh dill sprigs
1/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
Step 1 Preheat oven to 220C (200C fan-forced). Place a large heavy rimmed baking tray on rack in lower third of oven while preheating. Toss carrots and onion with 2 tablespoons oil and season with salt and pepper.
Step 2 Add carrots and onion to preheated baking tray and roast, shaking tray occasionally, for 20-25 mins or until vegetables are brown and tender.
Step 3 Meanwhile, in a saucepan, bring the honey, vinegar and 1 tablespoon of the remaining oil to the boil over medium heat. Season. Pour dressing into a bowl and set aside.
Step 4 Place the couscous in a medium heatproof bowl. In the saucepan, bring 1 1/2 cups (375ml) water, sultanas, 1 tablespoon of the remaining oil and 1/2 teaspoon salt to the boil over high heat. Pour mixture 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 tablespoons of the dressing, half of the walnuts and half of the spring onions. Season. Transfer to a platter.
Step 5 Heat remaining 1 tablespoon oil in a large non-stick frying pan over medium-high heat. Cook haloumi for 2 mins each side or until golden and crisp on each side.
Step 6 Top couscous with vegetables and haloumi. Drizzle remaining dressing over vegetables. Scatter with dill, parsley, mint, remaining walnuts and spring onions.