This Moroccan dish pairs soft, springy cheese with the wonderful texture of couscous and a variety of bold flavors and healthy fats. I just love the range of textures.
Category: Dinner Calorie Count: 449 Macronutrient ratio: Carb-induced calories—8% Protein: 17 grams Carbohydrates: 9 grams Total Fat: 38 grams
- 9 ounces Halloumi cheese
- 1 head broccoli
- 1/4 cup ghee
- 1 yellow onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon cumin ground
- 1/2 teaspoon coriander ground
- 1/4 teaspoon Cinnamon ground
- 4 cups cauliflower rice uncooked
- 2 tablespoons lemon juice or substitute with lime juice if so desired
- 2 tablespoons water or more if so desired (may also substitute with vegetable stock)
- salt to taste
- pepper to taste
- 1/4 cup cilantro fresh chopped
- 2 tablespoons olive oil
- Start by dicing the Halloumi into 1/2-inch pieces. Cut your broccoli florets into 1-inch pieces. Next grease a large pan with your 2 tablespoons ghee over medium-high heat, adding your diced Halloumi once the pan is warm, and cook until crisp, 5-7 minutes, before transferring the Halloumi to a bowl with a slotted spoon.
- Regrease your pan with the remaining 2 tablespoons ghee, adding your onion and garlic and cooking until fragrant, 3-5 minutes. Add your cumin, coriander, and cinnamon, as well as the broccoli, cauliflower rice, lemon juice, and water, seasoning with salt and pepper to your desired taste, cooking another 7-8 minutes, until the broccoli is cooked to your desired softness. Add the cooked Halloumi back in, as well as cilantro, before drizzling with olive oil and serving immediately.
- Chopping knife
- Cutting board
- Large frying pan
- Slotted spoon
- Serving plates