Moroccan cauliflower couscous

by Karen Burns-Booth
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4
40 minutes

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