Moroccan cauliflower couscous

40 minutes


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


Preheat the oven to 200°C/gas mark 6
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
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
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
Meanwhile, preheat a grill to medium-high and grill the sausages until cooked through
To serve, spoon the cauliflower mixture into a large dish and top with the grilled sausages. Scatter over the freshly chopped coriander to garnish