Cauliflower Couscous

Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.

Reserve some spring onion, pistachios, mint and spice to garnish at the end.


  • 2 cups couscous
  • 2 cups vegetable or chicken stock, hot
  • 1 medium cauliflower
  • 5 spring onions, sliced
  • A handful of pistachios, chopped
  • A handful of mint, thinly sliced
  • 1 tbsp baharat spice mix
  • ¼ c olive oil
  • 3 tbsp lemon juice
  • Coarse salt
  • Cracked pepper

Place couscous in a bowl and pour over the hot stock. Stir and cover. Once the stock has absorbed, fluff with a fork.

Place cauliflower in a food processor and blitz until it resembles the couscous.

Place couscous, cauliflower, spring onion, pistachios, mint, spice, salt and pepper in a serving bowl and toss to combine.

Combine olive oil and lemon juice and spoon over. Mix well to combine.

Garnish with spring onion, mint, pistachio and spice mix.