This time of year takes me back to Passover of childhood, when the wafts of the holiday’s spicy aroma of a big pot of lamb soup permeated every corner of the house. If I ever gave up on vegetarianism, it would be for roasted leg of lamb. Till then, grilled Haloumi cheese is a satisfying substitute. With Passover approaching, I limit my food shopping in anticipation of cleaning up my kitchen in preparation for the holiday. Luckily I was able to concoct one of our favorite dishes for dinner from items in my pantry and refrigerator—delicious combination of Israeli couscous, sauteed Haloumi, sun-dried tomato, and spinach, topped with fresh cilantro, lemon peel, and lemon juice. When your 12-year-old asks for thirds, you know you have got something good in your pot.
