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.

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