Golden Halloumi Bowl with Lemon Couscous, Roasted Tomatoes, and Mint Pistachios

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a baking tray, toss the cherry tomatoes with 15 ml (1 tbsp) olive oil, honey, ground cumin, 2 g (about 1/2 tsp) salt, and black pepper. Roast for 18 to 20 minutes, until tender and lightly caramelized.

2. 2

   2. While the tomatoes roast, bring the water to a boil. Place the dry couscous in a heatproof bowl with a pinch of salt, pour in the boiling water, cover, and let stand for 5 minutes. Uncover, add the lemon zest, 15 ml (1 tbsp) lemon juice, and 15 ml (1 tbsp) olive oil, then fluff with a fork.

3. 3

   3. In a small bowl, mix the plain Greek yogurt with the garlic, 15 ml (1 tbsp) lemon juice, and a pinch of salt until smooth.

4. 4

   4. Heat a nonstick skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the halloumi for 1 to 2 minutes per side, until deeply golden outside and tender inside.

5. 5

   5. Combine the roasted pistachios and chopped fresh mint in a small bowl.

6. 6

   6. Divide the baby spinach among 4 bowls. Top with the lemon couscous, roasted tomatoes with their juices, and the golden halloumi slices.

7. 7

   7. Finish each serving with spoonfuls of the garlic yogurt sauce and sprinkle the mint-pistachio mixture over the top. Serve immediately.