Roasted Cauliflower and Israeli Couscous Salad with Harissa-Marinated Halloumi
 
 
A roasted cauliflower and Israeli couscous salad filled with Middle Eastern flavors including harissa-marinated halloumi and a labneh dressing.
Yield: 4 servings
Ingredients
For the halloumi
  • 8 oz halloumi, cut into ½-inch cubes
  • ⅓ cup labneh
  • 2 tbsp harissa
  • juice of ½ lemon
  • salt and black pepper, to taste
For the vegetables
  • '1 head cauliflower, cut into florets
  • 2 cups medium diced carrots
  • 1 red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • ½ tbsp sumac
  • salt and black pepper, to taste
For the salad
  • ¼ cup labneh
  • juice of ¼ lemon
  • ¼ cup + 1 tbsp extra virgin olive oil
  • 1 bunch lacinato kale, thinly sliced
  • 1½ cups Israeli couscous
Instructions
  1. To prepare the halloumi, in a large bowl whisk together the labneh, harissa, and lemon juice. Season to taste with salt and black pepper. Stir in the halloumi cubes. Place in the refrigerator to marinate for at least 10 minutes. Heat a large nonstick grill pan over medium-high heat. Add the cheese in an even layer, reserving the excess marinade. Cook for 2-3 minutes on each side, or until browned.
  2. For the vegetables, heat oven to 450F. Toss together the cauliflower, carrots, and red onion in a large bowl with the olive oil and sumac. Spread on a parchment-lined baking sheet and season with salt and black pepper. Roast for 25 minutes, or until veggies are tender.
  3. To prepare the salad, whisk together the remaining ¼ cup of labneh, lemon juice, and ¼ cup of olive oil in a large salad bowl. Season with salt and black pepper. Add the sliced kale to the dressing and stir to coat. Set aside to allow the kale to soften, at least ten minutes.
  4. Meanwhile, cook the couscous. Heat the remaining 1 tbsp olive oil in a medium pot over medium-high heat. Add the couscous and toast, stirring constantly, for 2-3 minutes. Add 4 cups of water and salt and black pepper, to taste. Bring to a boil then lower heat to a simmer. Cook, covered, for 10 minutes. Remove from the heat and allow to sit, still covered, for 2-3 minutes more. Fluff, drain if there is any water leftover, and toss with the kale mixture.
  5. To the bowl of kale, add the roasted vegetables, reserved marinade, and the halloumi cheese. Season to taste with salt and black pepper, and serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/04/roasted-cauliflower-and-israeli-couscous-salad-with-harissa-marinated-halloumi.html