2 cup(s), (1kg) roughly chopped
½ tsp, threads
1½ tsp, seeds
1 medium, thinly sliced
⅓ cup(s), (55g)
⅓ cup(s), (45g) chopped
½ cup(s), torn
reduced fat feta cheese
100 g, crumbled
1 tbs, leaves, extra, to serve
1 medium, cut into wedges, to serve
- Process the cauliflower in a food processor, in several batches, until finely chopped. Add the saffron to ¼ cup (60ml) boiling water and set aside.
- Heat half the oil in a deep frying pan over medium high heat. Cook the cumin seeds and onion, stirring, for 1 minute or until fragrant. Stir in the cauliflower, saffron mixture, currants and pistachios. Cook, stirring, for 5-10 minutes or until mixture is heated through and the cauliflower is just tender. Remove from heat. Gently stir in the mint, rocket and remaining oil. Season with salt and pepper.
- Divide the warm couscous among the serving plates, top with the feta and extra mint leaves. Serve with the lemon wedges.