Roasted Paneer Cheese

over Vegetable, Couscous & Arugula Salad

35 MIN

2 Servings

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From the Test Kitchen

This hearty vegetarian dish showcases paneer—a type of firm, fresh cheese that holds up against heat—seasoned with a blend of bold shawarma spices, then roasted until beautifully golden brown and slightly crispy. We're serving it over a bountiful salad of pearl couscous, roasted pepper and carrots, and fresh arugula, then topping it all with a drizzle of creamy harissa labneh.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

660 Cals (est.)

View Full Nutrition

fresh

ingredients

4 oz Paneer Cheese
½ cup Pearl Couscous
6 oz Carrots
1 Red Onion
1 bunch Mint
2 oz Arugula
1 Lemon
1 Bell Pepper
1 Tbsp Red Harissa Paste
¼ cup Labneh Cheese
1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel the carrots; cut on an angle into ½-inch pieces. Halve and peel the onion; cut into ¼-inch-wide wedges, separating the layers. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then large dice. Medium dice the cheese and place in a medium bowl. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat. Quarter and deseed the lemon. In a bowl, combine the labneh, the juice of 2 lemon wedges, and as much of the harissa paste as you'd like, depending on how spicy you'd like the dish to be; stir to combine. Taste, then season with salt and pepper if desired. Pick the mint leaves off the stems.

2 Roast the vegetables

Line two sheet pans with foil. Place the carrot pieces, onion wedges, and diced pepper on one sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

3 Roast the cheese

Meanwhile, transfer the seasoned cheese to the remaining sheet pan. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and slightly crispy. Remove from the oven.

4 Toast & cook the couscous

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the couscous; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until lightly toasted. Add 4 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, cook, uncovered, 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly.

5 Finish & serve your dish

In a large bowl, combine the honey (kneading the packet before opening), the juice of the remaining lemon wedges, and 1 tablespoon of olive oil. Season with salt and pepper. Add the arugula, cooked couscous, roasted vegetables, and half the mint leaves (tearing just before adding); season with salt and pepper. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished salad topped with the roasted cheese. Drizzle with the sauce and garnish with the remaining mint leaves (tearing just before adding). Enjoy!

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