Mediterranean Grilling Cheese Bowls

🥘 Ingredients

• Israeli couscous
  1 c
• arugula
  4 oz
• butter
  2 tbsp
• carrots
  4 unit
• grilling cheese
  1 lb
• harissa powder
  2 tbsp
• lemon
  2 unit
• olive oil
  6 tbsp
• pepper
• salt
• sour cream
  4 tbsp

🍳 Cookware

• peeler
• zester
• small pot
• small pot
• strainer
• medium bowl
• large pan
• medium bowl
• medium bowl
• large pan

1. 

   1

   Wash and dry all produce. Peel carrots using a peeler . Shave carrots lengthwise into ribbons. Cut grilling cheese into 1-inch cubes. Zest 1 tsp zest from lemon using a zester , then cut into quarters. Melt 1 TBSP of the 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: 4 unit, grilling cheese: 1 lb, lemon: 2 unit, butter: 2 tbsp, Israeli couscous: 1 c, salt, pepper
2. 

   2

   Pour 2 cups water into the small pot with couscous and bring to a boil, then lower heat and reduce to a simmer. Cook until al dente, ⏱️ 8 minutes , then drain using a strainer 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: 6 tbsp
3. 

   3

   While couscous cooks, heat a drizzle of olive oil in a large pan over medium-high heat. Add carrots and half the 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 medium bowl .

   harissa powder: 2 tbsp
4. 

   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.

   sour cream: 4 tbsp
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 per side.
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: 4 oz