topBanner
Mediterranean Grilling Cheese Bowls

Mediterranean Grilling Cheese Bowls

with Couscous, Carrots, and Harissa Crema

Read more

Cheese Louise! Will ya look at those sear marks! Thanks to its high melting point, the cheese in this recipe stays firm when you warm it in a pan while simultaneously developing a browned, slightly crisp exterior. In other words, pure dairy deliciousness. It would probably taste good with anything, although we think the spicy harissa carrots, Israeli couscous, and lemony arugula give it some stellar Mediterranean vibes.

Tags:Spicy
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Carrots

8 ounce

Grilling Cheese

(ContainsMilk)

1 unit

Lemon

½ cup

Israeli Couscous

(ContainsWheat)

1 tablespoon

Harissa Powder

2 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Arugula

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

3 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3724 kJ
Calories890 kcal
Fat62 g
Saturated Fat28 g
Carbohydrate45 g
Sugar7 g
Dietary Fiber6 g
Protein34 g
Cholesterol125 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Small pot
Zester
Medium Bowl
Strainer
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Peel carrots. Using your peeler, shave carrots lengthwise into ribbons. Cut cheese into 1-inch cubes. Zest 1 tsp zest from lemon, then cut into quarters. Melt 1 TBSP butter in a small pot over medium-high heat. Add couscous, tossing to coat. Cook until toasted, 2-3 minutes. Season with plenty of salt and pepper.

2

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.

3

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.

4

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.

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, 2-3 minutes per side.

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.