Photo of Cauliflower couscous by WW

Cauliflower couscous

9
9
9
SmartPoints® value per serving
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
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

cup(s), (55g)

pistachios

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.

Notes

SERVING SUGGESTION: Grilled firm white fish fillets such as snapper. Add 3SP for each medium (132g) fillet.TIP: You can use fresh coriander, flat leaf parsley or any fresh green herb you have handy instead of mint.

Start eating better than ever!