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Roasted Cauliflower and Israeli Couscous Salad with Harissa-Marinated Halloumi

Joanne Eats Well With Others
  • minutes
  • Serves 4

INGREDIENTS

2 cups

Carrots, medium

1

head Cauliflower

1

bunch Lacinato kale

3/4

Lemon, juice of

1

Red onion

2 tbsp

Harissa

1 1/2 cups

Israeli couscous

2

Salt and black pepper

1/2 tbsp

Sumac

7 tbsp

Olive oil, extra virgin

8 oz

Halloumi, cut into ½-inch cubes

¼ cup labneh