Halloumi with Cauliflower Couscous & Honey-Harissa
Inspired by a recipe from a recent BBC Good Food magazine. I don't subscribe to the zero carb way of life, but I do see the benefits of cutting down, so replacing some of the couscous in this dish with cauliflower was reasonably easy.
Halloumi with Cauliflower Couscous & Honey-Harissa
Inspired by a recipe from a recent BBC Good Food magazine. I don't subscribe to the zero carb way of life, but I do see the benefits of cutting down, so replacing some of the couscous in this dish with cauliflower was reasonably easy.
Cooking Instructions
- 1
Drain and slice the halloumi and leave the slices on a piece of kitchen paper to dry.
- 2
In a food processor, pulse the raw cauliflower until it resembles couscous.
- 3
Heat the olive oil in a medium pot on a medium heat.
- 4
Add the cauliflower and stir it for five minutes, watching that it doesn't catch or burn.
- 5
Transfer the cauliflower to a bowl, add the couscous and the stock, then cover it with plastic wrap and leave it to stand for five to ten minutes while you cook the halloumi...
- 6
Put a cast iron griddle onto a medium high heat.
- 7
Mix the harissa with the honey in a small bowl.
- 8
Brush half a tablespoon of olive oil over both sides of the halloumi, place the slices into the hot griddle and cook for a minute on each side.
- 9
Uncover the cauliflower couscous, fluff up with a fork and spoon onto plates.
- 10
Just before taking the halloumi out of the griddle, sqeeze over a little lemon juice.
- 11
Use tongs to place the halloumi on top of the couscous, then spoon over a desiref amount of the harissa sauce (taste it before you use to determine how much you will need as some are spicier than others)
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