Cauliflower CousCous Recipe

Author: Raquel  

Couscous is one of those fabulous ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.

Reserve some spring onion, pistachios, mint and spice to garnish at the end.



2 cups couscous

2 cups vegetable or chicken stock, hot

1 medium cauliflower

5 spring onions, sliced

A handful of pistachios, chopped

A handful of mint, thinly sliced

1 tbsp baharat spice mix

¼ c olive oil

3 tbsp lemon juice

Coarse salt

Cracked pepper



Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff with a fork.

Place cauliflower in a food processor and blitz until it resembles the couscous.

Place couscous, cauliflower, spring onion, pistachios, mint, spice, salt and pepper in a serving bowl and toss to combine.

Combine olive oil and lemon juice and spoon over. Mix well to combine.

Garnish with spring onion, mint, pistachio and spice mix.

Couscous with cauliflower ono an outdoor kitchen

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