POMEGRANATE COUSCOUS SALAD WITH SPICED CAULIFLOWER AND YOGHURT
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†
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.