Moroccan cauliflower couscous
Full of spices and charred roasted vegetables, this Moroccan-style 'couscous' from Karen uses cauliflower for a low-carb version. The cauliflower couscous can be topped with spicy sausages as Karen does here, or with other grilled meats or with halloumi or feta for a veggie version.
Ingredients
Cauliflower couscous
- 1 small cauliflower , trimmed of leaves and cut into small florets
- 300ml of vegetable stock
- 1 tsp ground cumin
- 1 tsp dried mint
- 1/2 tsp harissa
- salt
- pepper
Roasted vegetables
- 1 aubergine , diced
- 2 courgettes , diced
- 2 large white onions , peeled and diced
- 4 garlic cloves , peeled and finely minced
- 1/2 yellow pepper , deseeded and diced
- 1/2 red pepper , deseeded and diced
- 1 tbsp of olive oil
To serve
- 12 sausages , such as Merguez or thin chipolatas
- chopped coriander , to garnish
Method
1
Preheat the oven to 200°C/gas mark 6
2
Roast the vegetables first – place the chopped aubergine, courgettes, onions, garlic and peppers in a large roasting tray and drizzle over the olive oil, tossing to coat. Roast for 30 minutes or until softened and slightly charred at the edges. Set aside
3
For the couscous, discard any tough cores or stems from the florets then add to a food processor. Pulse until the cauliflower has broken down into fine grains and looks similar to couscous
4
Place both the cauliflower and roasted vegetables in a large wok or wide pan with a lid. Mix well and stir in the vegetable stock, spices, herbs and the harissa paste. Cover the pan with the lid and simmer over a low heat for 10–15 minutes until the liquid has been absorbed
5
Meanwhile, preheat a grill to medium-high and grill the sausages until cooked through
6
To serve, spoon the cauliflower mixture into a large dish and top with the grilled sausages. Scatter over the freshly chopped coriander to garnish
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Moroccan cauliflower couscous
