Cauliflower Couscous Recipe

1-2
30 minutes

Ingredients

Cauliflower couscous

  • 1 jasmine teabag
  • 30g of sultanas
  • 250g of cauliflower, chopped
  • 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
  • 1 tbsp of chopped dill
  • 1 tbsp of chopped parsley, or chopped lovage
  • 1 tbsp of fresh mint leaves, chopped
  • 30g of olive oil
  • 1/2 lemon, zested and juiced
  • 1 pomegranate, deseeded
  • 40g of red grapes, halved
  • 1/2 garlic clove, minced
  • fine sea salt

To serve (optional)

  • Sesame labneh
  • dukkah

Method

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

  • 1 jasmine teabag
  • 30g of sultanas
2

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

  • 250g of cauliflower, chopped
  • fine sea salt
3

Toast the nuts and seeds in a hot dry pan – or in an oven preheated to 180ºC – 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

  • 5 tbsp of mixed nuts and seeds, such as pine nuts, pistachios and poppy seeds
  • 1 tbsp of chopped dill
  • 1 tbsp of chopped parsley, or chopped lovage
  • 1 tbsp of fresh mint leaves, chopped
  • 30g of olive oil
  • 1/2 lemon, zested and juiced
  • 1 pomegranate, deseeded
  • 40g of red grapes, halved
  • 1/2 garlic clove, minced
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