Source: Hello Fresh | Serves: 2 | Time: 30 min
Changes: grilled the veggies
4 tsp EVO
1 red onion (cut into 1 inch wedges; mince 1 wedge)
2.5 oz Israeli #couscous
3/4 cup veggie broth
1 #zucchini, cut into thick wedges
4 oz grape #tomatoes
1 tsp sumac
S&P, to taste
8 oz halloumi cheese
1 tbsp za'atar
1/4 oz cilantro, chopped
Preheat your grill to medium high.
Drizzle Harissa infused EVO in a small pot over medium-high heat. Add minced onion and couscous. Cook, stirring, until onion is softened and lightly toasted (2-3 minutes). Add broth. Bring to a boil. Cook until couscous is tender (6-8 minutes). Keep covered off heat and to the side.
Meanwhile, skewer the zucchini, tomatoes, and red onion pieces. Mix additional EVO, sumac, and S&P in a small bowl. Brush skewers with the EVO mixture and add to the preheated grill. Cook for about 10 minutes, turning occasional and brushing additional marinade on it.
Hopefully, you're lucky enough to have a second set of hands so you can at the same time, cook the halloumi. Slice the cheese into 4 large pieces. Place za'tar on a plate and coat the cheese by pressing down to adhere. Heat another drizzle of EVO in a pan over medium high heat. Cook the cheese until browned, about 1-2 minutes per side.
Now, transfer the couscous to two bowls. Top with grilled veggies, cheese, and cilantro. Squeeze some lemon juice and add some additional S&P, to taste. Enjoy!