Pomegranate, butternut and cauliflower cous cous
- 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
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.