Halloumi, Pepper & Couscous Salad

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Step 1

Pre-heat oven to 450F.

Step 2

On a parchment-lined baking sheet, stir together peppers + onions + 1 tbsp oil + 1 tbsp ras el hangout, and season with salt and pepper.

Step 3

Roast on the middle oven rack for 14-16 minutes, stirring halfway.

Step 4

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

Step 5

Add couscous + 1 tbsp ras el hangout to pot. Stir to combine, remove from heat, then cover and set aside for 5 minutes to rehydrate.

Step 6

Meanwhile, in a large bowl, stir together 2 tbsp lemon juice + 1 tsp sugar + 2 tbsp oil + salt + pepper.

Step 7

Add spinach and toss to combine.

Step 8

In a small bowl, stir together sour cream + dill-garlic spice blend + 2 tbsp water + s + p.

Step 9

In a large non-stick pan, heat 2 tsp oil. Add halloumi; cook for 3-5 minutes, flipping occasionally until golden-brown.

Step 10

Add lemon zest and 2 tsp oil to pot with rehydrated couscous, then fluff with a fork.

Step 11

Serve by dividing spinach, couscous, roasted veggies, halloumi and dill-garlic sauce between plates.