Roasted Cauliflower and Israeli Couscous Salad with Harissa-Marinated Halloumi



A flavorful and satisfying salad with roasted cauliflower, Israeli couscous, and harissa-marinated halloumi cheese. This dish is bursting with Middle Eastern flavors and makes for a hearty and nutritious meal.

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1 cup Israeli couscous
  • 200g halloumi cheese, sliced
  • 2 tablespoons harissa paste
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup pomegranate seeds
  • Salt and pepper to taste
  • Juice of 1 lemon

Instructions:

Turn on the oven and heat it up to 400F 200C

Add 1 tablespoon of olive oil, salt, and pepper to the cauliflower florets and toss them around

Place in the oven and cook for 20 to 25 minutes, or until golden and soft

Bring 2 cups of water to a boil in a saucepan

If you want it al dente, cook the Israeli couscous for 8 to 10 minutes after you add it

Remove the water and set it aside

Put harissa paste and half a lemon's juice in a bowl and mix them together

Put in the halloumi slices and let them sit for 10 minutes

In a pan, heat 1 tablespoon of olive oil over medium-high heat

Add the marinated halloumi slices and cook for 2-3 minutes on each side until browned

Put cooked Israeli couscous, chopped parsley, and chopped mint leaves in a large salad bowl

Roast the cauliflower and then add it

Put the pomegranate seeds and cooked halloumi cheese slices in the bowl

Sprinkle the salad with the rest of the lemon juice, add salt and pepper to taste, and then toss everything together

Whether it's warm or cold, serve the salad

Enjoy your tasty Roasted Cauliflower and Israeli Couscous Salad with Halloumi Marinated in Harissa!


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