POME­GRAN­ATE COUSCOUS SALAD WITH SPICED CAU­LI­FLOWER AND YO­GHURT

Women's Health (UK) - - SEEDING FRENZY -

In­gre­di­ents:

2 tbsp olive oil 80g couscous Salt

½ cau­li­flower, cut into large flo­rets 1 tsp ground cumin 1 tsp ground co­rian­der Pinch of mint leaves ¼ pome­gran­ate, seeded 1 tbsp Greek yo­ghurt

2 tbsp dukkah†

Method:

1. Heat 1 tbsp of the oil in a pan, add the couscous and toast it on a medium heat for 2 min­utes.

2. Pour over 250ml of boil­ing wa­ter, sea­son and leave to sim­mer for 6-8 min­utes.

Drain and set aside.

3. Toss the cau­li­flower with the re­main­ing oil, the cumin and co­rian­der. Trans­fer the mix to a bak­ing tray and roast in a pre­heated oven at 200°C for 8-10 min­utes, un­til golden.

4. Com­bine the couscous with the cau­li­flower and add the mint and pome­gran­ate seeds. Driz­zle with yo­ghurt and top with the dukkah. Pukka.

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