Recipe: Appetizing Halloumi with Cauliflower Couscous & Honey-Harissa

Halloumi with Cauliflower Couscous & Honey-Harissa. So, why pick cauliflower over couscous or tabbouleh? Making cauliflower couscous couldn't be easier. You just grind up fresh cauliflower florets in a food processor until they resemble couscous.

This Cauliflower "Couscous" is a ridiculously simple, low carb, all natural gluten-free substitute for couscous, rice and mashed potatoes. It's also a great side dish to have on hand during Passover, when grains are off the menu. I've been serving this for several years as a side dish whenever we. You can cook Halloumi with Cauliflower Couscous & Honey-Harissa using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Halloumi with Cauliflower Couscous & Honey-Harissa

1. You need 4 cup of cauliflower, roughly chopped (one small head).
2. Prepare 1/2 cup of uncooked couscous.
3. It's 1 1/2 cup of vegetable stock made with 2 tsp of vegetable bouillion powder).
4. It's 1 packages of Halloumi cheese.
5. Prepare 2 1/2 tbsp of olive oil.
6. Prepare 1/2 of lemon, cut into wedges.
7. You need 4 tbsp of harissa (either store bought or homemade - see my recipe attached in the comments on the cover photo of this recipe).
8. You need 1/2 tbsp of clear honey.

Our Keto Halloumi Cauliflower Couscous Salad recipe makes a tasty warm vegetarian lunch or low carb side dish. It's tangy and full of fresh, delicious flavors. Couscous is not a low carb item, but lucky for us, cauliflower is the queen of vegetables and when riced, makes a great low… This colourful summer salad needs minimum cooking and is filled with maximum Mediterranean flavours - crispy halloumi, glossy olives and sweet sun dried tomatoes. See more Salad recipes at Tesco Real Food.

Halloumi with Cauliflower Couscous & Honey-Harissa 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).

Cauliflower is chopped finely and cooked with butter, onion, and olives for this savory couscous-like side dish. I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes. Cauliflower is so tender in the spring that it seems silly to toss it in the oven. Don't get me wrong — roasted cauliflower is one of my favorite side dishes and despite what I just said Grab a fork and dig in! Cauliflower "couscous" is a winner in our household and I hope you all enjoy it as much as we do.

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