Halloumi with Cauliflower Couscous & Honey-Harissa

Name: Halloumi with Cauliflower Couscous & Honey-Harissa
Total time: 300 s
Yield: 2 servings
Cuisine: American
Ingredients: 4 cup cauliflower, roughly chopped (one small head); 1/2 cup uncooked couscous; 1 1/2 cup vegetable stock made with 2 tsp of vegetable bouillion powder); 1 packages Halloumi cheese; 2 1/2 tbsp olive oil; 1/2 lemon, cut into wedges; 4 tbsp harissa (either store bought or homemade - see my recipe attached in the comments on the cover photo of this recipe); 1/2 tbsp clear honey

Celeste @celeste_xtina_C00K5

Essex

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.

Celeste @celeste_xtina_C00K5

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Ingredients

5 mins

2 servings

4 cupcauliflower, roughly chopped (one small head)
1/2 cupuncooked couscous
1 1/2 cupvegetable stock made with 2 tsp of vegetable bouillion powder)
1 packagesHalloumi cheese
2 1/2 tbspolive oil
1/2lemon, cut into wedges
4 tbspharissa (either store bought or homemade - see my recipe attached in the comments on the cover photo of this recipe)
1/2 tbspclear honey

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Steps

5 mins

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)