Cauliflower couscous

Pomegranate, butternut & cauliflower cous cous

A flavour-packed twist on the North African staple

By , 23 February 2016
Pomegranate, butternut & cauliflower cous cous
  • Ready in: 45 mins
  • Serves: 6
  • Price: 68p per serving
Nutritional Info
Each 270g serving contains
  • Cals 157
    8%
  • Fat 5.1
    7%
  • Sat Fat 0.5
    3%
  • Sugar 12.2
    14%
  • Salt 0.27
    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.