Categories: Main Dish, Vegetarian

Ingredients

• 3 tbsp olive oil
• 1 red onion, chopped in large pieces
• 2 garlic cloves, crushed but left intact
• 1 tsp mild chili powder
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp ground cardamom
• 3 zucchini, sliced length-wise into thin ribbons
• 8 oz sliced halloumi cheese
• 1 bay leaf
• 1 cinnamon stick
• 1 2/3 cups plain couscous
• 1/4 cup almonds, toasted
• 1-2 peaches, diced
• 2 tbsp butter
• salt and ground black pepper to taste

Directions

1. Heat oil in large heavy pan, add the shallots and garlic and saute for 3-4 minutes until shallot is softened, stirring and watching to make sure garlic does not scorch. Remove garlic and shallot pieces – they are just for flavoring. Add in spices and cook until flavor comes out.

2. Brush the zucchini lightly with olive oil and cook in oven set to broil 2-3 minutes until tender and slightly charred.

3. rn zucchini over and add halloumi slices and continue cooking on broiler setting for 3 more minutes, turning the halloumi over 1.5 minutes into cook time.

4. While zucchini is cooking, pour 1 1/4 cups water into large pan and add bay leaf and cinnamon stick. Bring to a boil, remove from heat, and immediately add the couscous. Cover and allow to swell for 2 minutes.

5. Add the couscous to the spicy olive oil, add in almonds, diced peaches and butter. Toss mixture over heat for 2 minutes, then remove bay leaf and cinnamon stick.

6. Arrange couscous on a plate and season well with salt and pepper. Top with halloumi and zucchini.

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