Moroccan cauliflower couscous

by Karen Burns-Booth
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Ingredients

Fruit & Vegetables

  • 1 small cauliflower, trimmed of leaves and cut into small florets
  • 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

Store Cupboard

  • 300ml of vegetable stock
  • 1 tsp dried mint
  • salt
  • pepper

Spices & Dried Herbs

  • 1 tsp ground cumin
  • 1/2 tsp harissa

Oils & Vinegars

  • 1 tbsp of olive oil

Fresh Meat

  • 12 sausages, such as Merguez or thin chipolatas

Salad & Fresh Herbs

  • chopped coriander, to garnish