Cauliflower couscous

PT30M

Share recipe

Ollie says: 'A great vegetarian dish that is moreish, full of nutrients and can be prepared in minutes. Feel free to add different dried fruits, spices, herbs or nuts: whatever you have in your cupboards will be just fine… Figs, basil, apricots or coriander would all be most welcome here. This is great with barbecued meat and fish, especially if it has Middle Eastern flavours.'

Ingredients

Metric

Imperial

Cauliflower couscous

To serve (optional)

  • Sesame labneh
  • dukkah
1

Make a cup of tea with the jasmine teabag and add the sultanas. Leave to soak for a couple of hours ideally, or at least while you prepare the other ingredients

2

Blend the cauliflower in a food processor until the texture resembles couscous. Transfer to a mixing bowl and season lightly with salt

3

Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180°C – until golden, season lightly with salt, then add to the cauliflower along with the herbs, olive oil, lemon zest and juice, pomegranate, grapes, garlic and drained sultanas

4

Keep at room temperature until serving, as it's far more enjoyable to eat than when it’s straight out of the refrigerator. Serve the couscous in a bowl with labneh on the side, topped with a generous scattering of dukkah

  • Sesame labneh
  • dukkah
Share recipe