Preheat your oven to 400F. While your oven is preheating, place your baking pan inside to heat as well. With a sharp knife, cut 2 heads of broccoli into florets. Dress with 1 tbsp of olive oil, 1 tsp of kosher salt and 1 tsp of black Pepper. Once your oven is hot, carefully place on the heated tray and roast for 15 min or until golden brown and tender.
While your broccoli is roasting, cook off 1 cup of couscous. Follow the instructions on the back of the box. Once cooked. Fluff with a fork and season with 1 tsp of ground cumin. Mix well and set aside.
Into a small bowl combine ¼ cup tahini, 1 tsp red wine vinegar, 2 tbsp maple syrup, 1 tbsp of olive oil, ½ lemon juiced and 1 tsp of smoked paprika. Mix that together and slowly stream in 4 tbsp of water. Once thinned, set aside.
Pace a large frying pan over medium heat. Once heated, add ½ cup of raw slivered almonds. Toast your almonds until golden brown. Keep your almonds moving to keep them from burning. Remove from the pan and set aside.
With a sharp knife, thinly slice ¼ red onion, roughly chop ½ cup of cilantro (with stems) and chop about ½ a cup of mint. Set aside.
In the same pan used to toast your almonds, clean it out and set over medium high heat. Add in 2 tbsp of olive oil and once heated, gently lay in your sliced halloumi. Fry on each side until golden brown about 4 min on each side. The key here is to not slice your halloumi too thin, we want it to stay chewy and have that classic squeak!
Add your spiced couscous to a large salad bowl. Add your roasted broccoli, toasted almonds, sliced onion, chopped herbs, dried cranberries and tahini dressing. Give it a good toss and season with kosher salt and freshly cracked black pepper. Garnish each bowl with a few slices of fried halloumi, more cherubs and almonds.
