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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