Halloumi Zucchini Bowl with Lemon-Tahini Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-heat oven to 450F.

Step 2

On a parchment-lined baking sheet, stir onions + zucchini + 1 tbsp oil + Middle Eastern Spice Blend.

Step 3

Roast on the middle oven rack for 12-14 minutes.

Step 4

In a small pot, bring 1 ⅓ cup water seasoned with salt to boil.

Step 5

Stir in couscous, remove from heat, then cover and set aside for 5 minutes to rehydrate.

Step 6

In a small bowl, whisk together mayo + tahini + garlic + lemon zest + ½ the lemon juice + ½ tsp sugar + 2 tbsp water + s + p.

Step 7

In a large non-stick pan, heat ½ tbsp oil. Add halloumi; cook for 3-5 minutes, flipping occasionally until golden-brown.

Step 8

Add 1 tbsp oil + ½ lemon juice to pot with couscous and fluff with fork.

Step 9

Divide couscous, veggies, and lemon-tahini sauce between plates.