CAULI COUSCOUS

PREP TIME 20 minutes SERVES 4

INGREDIENTS

● 500g cauliflower (or buy pre-chopped cauliflower rice for speed)

Tabbouleh salad mix

● 75g fresh parsley, finely chopped

● 20g fresh mint, finely chopped ● 1 red onion, finely chopped ● 15 cherry tomatoes, quartered ● ¼ cucumber, finely diced

● 10-12 kalamata olives (or any pitted olives of your choice) ● 3 tbsp olive oil ● juice 1½ lemons ● salt and pepper, to taste ● a handful of pomegranate seeds (optional)

METHOD

1 Wash the cauliflower and roughly chop into chunks. Place in a food processor and use the pulse function until you have coarse grains, about the size of couscous. Be careful not to overblend as you don’t want it too fine.

2 Chop the herbs finely and place in a serving bowl together with the chopped onion, cherry tomatoes, cucumber pieces and olives.

3 Stir in the cauliflower, the 3 tablespoons of olive oil and lemon juice. Season with salt to taste, add more lemon juice if desired and serve chilled. Sprinkle on the pomegranate seeds, if using. COOK’S TIP

This recipe is very adaptable and can also be bulked up with cooked whole lentils, flageolet beans or chickpeas, which add taste, plus a boost of protein, calcium and ironfl

VEGAN