Cauliflower Couscous

Serves 4 

INGREDIENTS:

  • 1 cauliflower, leaves removed

  • 1 small red onion, diced

  • 1 small cucumber, quartered lengthways, seeded and diced

  • 1 red bell pepper, seeded and diced

  • 2 large handfuls of freshly chopped mint leaves

  • 2 large handfuls of freshly chopped flat leaf parsley

  • seeds from 1⁄4–1⁄2 pomegranate, depending on size

  • 1 teaspoon chia seeds (optional)

  • 2 teaspoons za’atar 

For the Dressing:

  • 5 tablespoons extra virgin olive oil

  • finely grated zest of 1⁄2 lemon

  • freshly squeezed juice of 1 lemon

  • sea salt and freshly

  • ground black pepper

 

METHOD:

1.Mix together all the ingredients for the dressing, season and set aside. 

2.Grate the cauliflower florets into fine “grains” using the large holes of a box grater and discard the stalks (these can be used in another dish). 

3.Put the cauliflower into a shallow serving bowl and top with the red onion, cucumber, red bell pepper, mint, parsley, pomegranate seeds and chia seeds, if using.

4.Spoon the dressing over the salad and turn until it is coated and everything is combined. Serve, sprinkled with za’atar

See More Recipes from The Salad Bowl by Nicola Graimes