QUINOA & CAULIFLOWER COUSCOUS

Prep + cooking: 45 mins. Serves 4.

¾ cup (150g) red quinoa, rinsed well 1 medium cauliflower, trimmed

1 tbsp extra-virgin olive oil

1 large brown onion, finely chopped 2 tsp ground cumin

½ cup (80g) coarsely chopped roasted

pistachios

1 tbsp dried currants

2 tsp finely chopped preserved

lemon rind

¼ cup (60ml) lemon juice

¼ cup (60ml) additional olive oil

1 cup coarsely chopped fresh

flat-leaf parsley

150g fetta, crumbled

½ cup (75g) pomegranate arils (about

1 small pomegranate, see tip)

1 Place quinoa in a medium saucepan with 1½ cups (375ml) water and bring to the boil. Reduce heat to low and cook, covered, for 12 mins or until water has been absorbed and quinoa is tender. Season.

2 Meanwhile, cut cauliflower into florets. Place in a food processor and process until very finely chopped (do this in batches).

3 Heat oil in a medium frypan over high heat. Add onion, reduce heat to low and cook, stirring occasionally, for 10 mins or until caramelised. Stir in cumin, then add chopped cauliflower. Increase heat to medium and cook, stirring occasionally, a further 6 mins or until cauliflower is tender. Season to taste.

4 Add quinoa and remaining ingredients to pan and stir to combine. Season to taste and serve.

Tip To remove pomegranate arils, cut pomegranate in half crossways and hold, cut side down, in the palm of your hand over a bowl. Hit the outside firmly with a wooden spoon and arils should fall out easily; discard any white pith. Arils will keep in the fridge for up to a week.