Cauliflower couscous
9
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This salad is packed with nutrients from its fresh ingredients and can be made even better by swapping the rocket for kale!
Ingredients
Cauliflower
2 cup(s), (1kg) roughly chopped
Dried saffron
½ tsp, threads
Olive oil
2 tbs
Ground cumin
1½ tsp, seeds
Red onion
1 medium, thinly sliced
Currants
⅓ cup(s), (55g)
Pistachios
⅓ cup(s), (45g) chopped
Fresh mint
½ cup(s), torn
Rocket
40 g
Reduced fat feta cheese
100 g, crumbled
Fresh mint
1 tbs, leaves, extra, to serve
Lemon(s)
1 medium, cut into wedges, to serve
Instructions
1
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.
2
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.
3
Divide the warm couscous among the serving plates, top with the feta and extra mint leaves. Serve with the lemon wedges.
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