Brussels Sprouts1 Prepare the ingredients & marinate the cheese: Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Peel and medium dice the carrots. Peel the onion and cut into ½-inch-wide wedges. Roughly chop the parsley leaves and stems. Remove and discard the stems of the kale; thinly slice the leaves. Quarter and deseed the lemon. Large dice the paneer or halloumi cheese. In a bowl, whisk together half the labneh or yogurt, the juice of 2 lemon wedges, and the harissa paste. Add the diced cheese; stir to coat. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes.
the vegetables: While the cheese marinates, place the halved Brussels sprouts, diced carrots, and onion wedges on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
the kale: While the vegetables roast, in a large bowl, combine the remaining labneh or yogurt, the juice of 1 lemon wedge, and a drizzle of olive oil; season with salt and pepper. Add the sliced kale; stir to coat. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.
& cook the couscous: While the kale marinates, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the couscous; season with salt and pepper. Toast, stirring constantly, 2 to 3 minutes, or until lightly browned and fragrant. Add 4 cups of water. Heat to boiling on high, then cook, uncovered, 3 to 4 minutes, or until the couscous is tender. Drain thoroughly.
the cheese: In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Reserving the marinade, add the marinated cheese in an even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until browned and slightly crispy. Transfer to a plate; immediately season with salt and pepper to taste.
& serve your dish: To the bowl of marinated kale, add the cooked couscous, roasted vegetables, reserved marinade, the juice of the remaining lemon wedge, and 1 tablespoon of olive oil. Stir to combine; season with salt and pepper to taste. Top the finished salad with the cooked cheese. Garnish with the almonds and chopped parsley. Enjoy!