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