Crispy Harissa Halloumi with Roasted Vegetables and Herbed Couscous

Make it

Instructions

1. 01

   Prepare the produce

   Heat the oven to 425°F. Cut 2 items zucchinis, cut into half-moons into half-moons, cut 1 item red bell pepper, cut into bite-size pieces into bite-size pieces, and cut 1 item red onion, cut into thin wedges into thin wedges.

2. 02

   Roast

   Toss the prepared pieces with 2 tbsp olive oil, 2 tbsp harissa paste, and 1 tsp kosher salt on a rimmed sheet pan. Roast until browned at the edges and tender, turning once halfway through.

3. 03

   Make the herbed couscous

   Bring 2 cup water to a boil in a saucepan. Stir in 1.5 cup couscous, cover, and remove from the heat. Rest until tender, then fluff with 1 tbsp olive oil. Fold in the zest and juice from 1 item lemon, zested and juiced and 0.5 cup parsley, finely chopped.

4. 04

   Stir the yogurt drizzle

   Whisk 1 cup greek yogurt, 1 tbsp water, the juice from 1 item lemon, juiced, and 0.25 tsp kosher salt until smooth and spoonable.

5. 05

   Sear until crisp

   Pat 14 oz halloumi, patted dry and cut into 8 slices dry and cut it into 8 slices. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Cook the slices until deeply golden on both sides.

6. 06

   Serve

   Divide the warm base among four bowls, add the roasted components and crisp slices, then finish with the cool drizzle. Serve immediately.