Cauliflower CousCous Recipe

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.

Ingredients: 

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

Method:

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.