Serves 2
1 package halloumi cheese
3 cups cauliflower florets
3 cups cooked couscous
2 cups baby red beets (roast them or buy pre-roasted/jarred)
1/2 cup carrot
3 tbsp tahini
1 tbsp white wine vinegar
2 cloves garlic, minced
1/2 cup parsley
Tel Aviv Spice Mix, to taste (see below)
Cook couscous: mince garlic, to boiling water, add couscous and half the garlic. Cover and set aside off heat for 5 min, until rehydrated.
Prepare ingredients: peel and cut carrot into ½ inch half-moons. Cut cauliflower into 1-inch pieces. Roughly chop parsley. Pat the halloumi dry, then cut crosswise into ¼ inch slices. Peel and cut beets into ¼ inch wedges.
Start beets: on a parchment lined sheet, add beets, and 2 tsp oil. Season with salt and pepper and toss to coat. Roast beets on middle rack of oven for 5 minutes at 450F
Roast veggies: Meanwhile in a medium bowl, add cauliflower florets, carrots and spice mix and 1 tsp oil. Toss to coat. Add cauliflower mixture to the sheet with the beets. Bake on middle rack of oven for 14-16 min
Mix tahini sauce: in another medium bowl, add tahini, vinegar, remaining garlic, ½ tsp sugar, 1 tbsp oil and 2 tbsp water. Whisk together until creamy
Fry halloumi and serve: while veggies cook, in a large non-stick pan, heat 2 tsp oil over medium high heat. When the pan is hot, add halloumi and cook for 1-2 min per side, until golden brown
Serve couscous with roasted veggies and halloumi over top. Sprinkle with parsley and drizzle over tahini sauce!
Tel Aviv Spice Mix (makes 1/2 cup)
3/4 teaspoon ground cinnamon
1 1/2 teaspoon ground turmeric
1 1/2 teaspoon ground cardamom
3/8 teaspoon ground cloves
1 1/2 teaspoon curry powder
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon ground coriander
4 1/2 teaspoon ground sumac
3 heaping teaspoons crushed garlic
3 teaspoon kosher salt
3/4 teaspoon paprika
3/4 teaspoon ground chili powder
Mix all spices well.