Halloumi Couscous

baked_greek_salad

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.

baked_greek_salad

HALLOUMI COUSCOUS

Category: Dinner Calorie Count: 449 Macronutrient ratio: Carb-induced calories—8% Protein: 17 grams Carbohydrates: 9 grams Total Fat: 38 grams
Prep Time 3 mins
Cook Time 20 mins
Total Time 23 mins
Servings 4

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Tools Needed:
  • Chopping knife
  • Cutting board
  • Large frying pan
  • Slotted spoon
  • Bowl
  • Spatula
  • Serving plates

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