Sweet honey drenched salty halloumi, caramelized cauliflower, light and fluffy couscous, garlicky smooth hummus... this dish is like a litte tour of the Mediterranean on one plate!
Slice the cauliflower into bite-sized pieces. Spread the cauliflower and tomatoes in an even layer on the baking pan.
Sprinkle the all-purpose seasoning onto the cauliflower.
Bake for 20-25 minutes or until the edges start to brown.
Meanwhile, heat the broth to boiling on the stove or in the microwave.
Stir the couscous into the broth and cover. Set aside for 5 minutes. Then fluff with a fork and stir in the defrosted peas.
Heat a non-stick frying pan over medium heat.
Slice the halloumi into 1/4 inch thick pieces and fry on each side until golden brown.
Stir together the honey and vinegar. If your honey is creamed you'll want to melt it in the microwave first.
Toss the halloumi with the honey vinegar solution and then discard the remaining solution.
ASSEMBLY
Layer the following on each plate: Spread a 1/4 cup of hummus on the plate. Top with 1/4 of the couscous, 1/4 of the roasted veggies, 1 tbsp pistachios, and a sprinkling of sliced green onions.