CAULIFLOWER QUINOA COUS COUS

CAULIFLOWER QUINOA COUS COUS

Cauliflower helps to bulk out this fresh-tasting quinoa cous cous  salad and up the fibre content without adding loads of extra calories. It makes a delicious, quick, light dinner, or you could serve it as a healthy side dish for a curry.2

INGREDIENTS

SERVES: 2

250g cauliflower

1 tsp olive oil

1 red onion (90g), diced

400g tin chickpeas, drained and rinsed (240g drained weight)

1 tsp hot Madras curry powder

½ tsp ground turmeric

¼ tsp ground cinnamon

150ml fresh vegetable stock

250g cooked quinoa (freshly cooked and drained or a pouch)

100g frozen peas

2 baby cucumbers, thickly sliced

A large handful of coriander, roughly chopped

1 lime, halved, to serve

METHOD

1: Break the cauliflower into florets and pulse in a food processor until it starts to resemble couscous grains.

2: Heat the oil in a large non-stick frying pan over a medium heat. When it is hot, add the onion and chickpeas and cook for about 5 minutes until the onion is starting to brown. If the pan appears to be drying out, add a splash of water.

3: Sprinkle in the spices and cook for 1 minute, then pour in the stock and add the cauliflower ‘couscous’. Cook until the stock has evaporated completely. Remove from the heat.

4: Tip the cooked quinoa into the pan, along with the frozen peas and stir well until the peas have defrosted. Season generously with salt and pepper.

5: Stir through the sliced cucumbers and half the coriander. Spoon the quinoa couscous into warmed bowls and sprinkle with the remaining coriander. Serve with the lime halves for squeezing.

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INGREDIENTS

SERVES: 2

250g cauliflower

1 tsp olive oil

1 red onion (90g), diced

400g tin chickpeas, drained and rinsed (240g drained weight)

1 tsp hot Madras curry powder

½ tsp ground turmeric

¼ tsp ground cinnamon

150ml fresh vegetable stock

250g cooked quinoa (freshly cooked and drained or a pouch)

100g frozen peas

2 baby cucumbers, thickly sliced

A large handful of coriander, roughly chopped

1 lime, halved, to serve

METHOD

1: Break the cauliflower into florets and pulse in a food processor until it starts to resemble couscous grains.

2: Heat the oil in a large non-stick frying pan over a medium heat. When it is hot, add the onion and chickpeas and cook for about 5 minutes until the onion is starting to brown. If the pan appears to be drying out, add a splash of water.

3: Sprinkle in the spices and cook for 1 minute, then pour in the stock and add the cauliflower ‘couscous’. Cook until the stock has evaporated completely. Remove from the heat.

4: Tip the cooked quinoa into the pan, along with the frozen peas and stir well until the peas have defrosted. Season generously with salt and pepper.

5: Stir through the sliced cucumbers and half the coriander. Spoon the quinoa couscous into warmed bowls and sprinkle with the remaining coriander. Serve with the lime halves for squeezing.

Share this Recipe

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  • email

Print

  • print
Save this Recipe

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