Cauliflower couscous

Pomegranate, butternut and cauliflower cous cous

A flavour-packed twist on the North African staple

By , 23 February 2016

(11 votes)

Pomegranate, butternut and cauliflower cous cous

  • 45 Mins

  • Serves: 6

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Nutritional Info
Each 270g serving contains

  • Energy

    657KJ

    157KCAL

    8%

  • Fat

    5.1g

    low

    7%

  • Saturates

    0.5g

    low

    3%

  • Sugars

    12.2g

    low

    14%

  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 243kJ/58kcal.
Ingredients
  • 1 small butternut squash, peeled, deseeded and chopped
  • 1 red onion, sliced
  • 2tsp olive oil
  • 1 small cauliflower
  • 25g pomegranate seeds
  • 5 sundried tomatoes, chopped
  • 8 dried apricots, chopped
  • 2tbsp chopped parsley
  • Juice of 1 lime
  • Toasted flaked almonds
Method

  • Preheat the oven to 200C/ 180C Fan/Gas 6. Toss the squash and onion in the oil then roast for 30 mins.

  • Trim the cauliflower and cut into florets, then blitz in a processor until the texture resembles cous cous.

  • Put in a microwave-proof bowl, cover with clingfilm, pierce the film. Microwave on a high setting for 6 mins.

  • Put the cauliflower, roast veg and pomegranate into a bowl.

  • Add the tomatoes, apricots, parsley and lime juice. Sprinkle over the toasted flaked almonds, and serve.