Mediterranean Grilling Cheese Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• arugula
  2 c
• butter
  1 tbsp
• carrots (and shave lengthwise into ribbons)
  2 medium
• grilling cheese (into 1-inch cubes)
  8 oz
• harissa powder
  1 tsp
• lemon (and quarter)
  1 unit
• olive oil
  3 tbsp
• sour cream
  ½ cup

🍳 Cookware

• small pot
• medium bowl
• large pan
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel carrots . Cut grilling cheese . Zest 1 tsp zest from lemon . Melt butter in a small pot over medium-high heat. Add Israeli couscous , tossing to coat. Cook until toasted ⏱️ 3 minutes . Season with plenty of salt and pepper.

   carrots: 2 medium (and shave lengthwise into ribbons), grilling cheese: 8 oz (into 1-inch cubes), lemon: 1 unit (and quarter), butter: 1 tbsp, Israeli couscous: 1 c
2. 

   2

   Pour 2 cups water into the pot with couscous and bring to a boil, then lower heat and reduce to a simmer. Cook until al dente ⏱️ 8 minutes , then drain and transfer to a medium bowl . Stir in juice from one lemon quarter and a drizzle of olive oil . Season with salt and pepper. Set aside.

   olive oil: 3 tbsp
3. 

   3

   While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and half harissa powder , tossing to coat. Cook, tossing, until tender ⏱️ 4 minutes . Stir in a squeeze of lemon. Season with salt and pepper. Set aside off heat until couscous is done. After seasoning couscous, toss carrots into couscous in the bowl.

   harissa powder: 1 tsp
4. 

   4

   Place sour cream , juice from one lemon quarter, remaining harissa powder, and 2 tbsp olive oil in a medium bowl . Season with salt and pepper. Whisk to combine.

   sour cream: ½ cup
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add cheese to pan and cook, turning cubes until browned all over ⏱️ 3 minutes .
6. 

   6

   Add arugula to bowl with crema and toss to coat, then divide between bowls for serving. Top with carrot and couscous mixture as well as cheese. Garnish with lemon zest. Serve with any remaining lemon quarters on the side for squeezing over.

   arugula: 2 c