Name: Cauliflower couscous
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup (200g) red quinoa; 2 cup (500ml) water; 1 small cauliflower; 2 tablespoon extra virgin olive oil; 1 large (200g) brown onion, finely chopped; 1 teaspoon ground cumin; 1/2 cup (80g) coarsely chopped toasted almonds; 1/4 cup (40g) currants; 2 teaspoon finely grated lemon rind; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) extra virgin olive oil, extra; 1 cup coarsely chopped parsley; 200 gram feta, crumbled

Cauliflower couscous

This dish is as healthy as it is tasty, with zesty undertones to complement the crumbly feta, juicy currants, cauliflower and superfood red quinoa

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Serves 4

Prep

20M

Cook

30M

Total

50M

Ingredients

1 cup (200g) red quinoa

2 cup (500ml) water

1 small cauliflower

2 tablespoon extra virgin olive oil

1 large (200g) brown onion, finely chopped

1 teaspoon ground cumin

1/2 cup (80g) coarsely chopped toasted almonds

1/4 cup (40g) currants

2 teaspoon finely grated lemon rind

1/4 cup (60ml) lemon juice

1/4 cup (60ml) extra virgin olive oil, extra

1 cup coarsely chopped parsley

200 gram feta, crumbled

Method

1.Rinse quinoa well; place in a medium saucepan with water. Bring to the boil, then immediately reduce heat to low. Cover; cook 12 minutes, or until water is absorbed and quinoa is tender.

2.Cut cauliflower into florets; place in a food processor. Process in batches until very finely chopped; place in a large bowl.

3.Heat oil in a medium frying pan over a high heat; add onion. Reduce heat to low; cook, stirring occasionally, 10-15 minutes, or until caramelised. Add cumin; stir to combine and add to cauliflower.

4.Add cooked quinoa, almonds, currants, lemon rind and juice, extra oil, parsley and feta to cauliflower mixture; stir to combine.

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