Mediterranean Grilling Cheese Bowls

Pour 2 cups water into pot with couscous and bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, 7-8 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.

While couscous cooks, heat a drizzle of oil in a large pan over medium-high heat. Add carrots and half the harissa, tossing to coat. Cook, tossing, until tender, 3-4 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 bowl.

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

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, 2-3 minutes per side.