Purple cauliflower couscous
This couscous is completely addictive as it is so light and fluffy. You can use regular cauliflower - the effect will just be a little less dramatic. It’s also a great recipe to get kids to eat their vegetables as the cauliflower is dressed in camouflage.
Add 125ml hot water (or vegetable stock) to 125ml/90g couscous (I prefer using barley couscous for a lighter texture). Set aside. Cut 350g cauliflower (equivalent of 1 small cauliflower) into small chunks (discard the thicker stem area). Boil for 4-5 minutes in water and immediately drain. Place in a food processor and pulse till you see a couscous-like meal forming. Add to the couscous, toss and season with sea salt and a couple tablespoons olive oil.
Makes 3 servings (note you can double the couscous quantity for a bulkier consistency).
