Easiest Way to Cook Perfect Halloumi with Cauliflower Couscous & Honey-Harissa

Halloumi with Cauliflower Couscous & Honey-Harissa. Full of spices and charred roasted vegetables, this Moroccan-style 'couscous ' from Karen uses cauliflower for a low-carb version. Great recipe for Halloumi with Cauliflower Couscous & Honey-Harissa. Inspired by a recipe from a recent BBC Good Food magazine.

Not even sure that you can call a bowl full of carbs that's topped with fried cheese a salad, but here we are! 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. You can have 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. Prepare 4 cup of cauliflower, roughly chopped (one small head).
2. Prepare 1/2 cup of uncooked couscous.
3. You need 1 1/2 cup of vegetable stock made with 2 tsp of vegetable bouillion powder).
4. Prepare 1 packages of Halloumi cheese.
5. You need 2 1/2 tbsp of olive oil.
6. It's 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. Prepare 1/2 tbsp of clear honey.

Couscous is not a low carb item, but lucky for us, cauliflower is the queen of vegetables and when riced, makes a great low carb substitute for couscous. Heat a non-stick frying pan or griddle pan. Mix vegetables and tomatoes into couscous, fork in the lemon juice, oil and coriander. This Keto Halloumi Salad Recipe is a light and cheesy low carb lunch or side for your dinner with a good amount of healthy fat for ketosis..

Halloumi with Cauliflower Couscous & Honey-Harissa step by step

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).

We make a faux low-carb couscous out of cauliflower. See great recipes for Basic Cauli Rice / Cauliflower Couscous too! Put the couscous into a small bowl, add a pinch each of salt and pepper and pour on the hot vegetable stock. Stir well, cover with cling film and set aside. Combine the eggplant, cauliflower and onion in a roasting dish.

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