Cauliflower and pistachio couscous recipe

Try this Cauliflower and pistachio couscous recipe for an easy way to add to your 5-a-day – as the ‘couscous’ is actually made using cauliflower. And you might not realise, but this unassuming-looking white vegetable is actually packed with lovely health benefits. It’s anti-inflammatory, bursting with vitamins and minerals, great for your digestion and can also help to fend off a number of different diseases. Plus, the addition of delicious, potassium-packed pistachio nuts adds even more ‘brownie points’. So what are you waiting for? Get cooking!

Ingredients (serves 4)

500g cauliflower
2tbsp olive oil
Large handful of chopped fresh herbs
75g shelled pistachio nuts, roughly chopped
225g light halloumi, cut into cubes
16 cherry tomatoes
1 yellow pepper, cut into bite-sized chunks
2 small courgettes, cut in lengthways then thickly slice
Zest and juice of 1 small lemon
Salt and freshly ground black pepper, to taste

Method

Divide the cauliflower into florets, place in a food processor and blitz for 30 seconds or until it resembles couscous.

Toss the cauliflower with one tablespoon olive oil and seasoning to taste. Spread the cauliflower in a thin layer on a baking tray and roast at 200°C/ 180°C Fan/gas mark 6 for 12mins, mixing it half way through cooking.

Transfer the cauliflower into a bowl, stir in the chopped herbs and pistachio nuts.

To make the kebabs, mix the lemon zest and juice with the remaining olive oil. Thread the vegetables and halloumi onto the skewers, brush with the oil and lemon and cook on the BBQ or under gill for seven to eight mins, turning half way through.

Spoon the cauliflower couscous onto a plate and serve with the kebabs.

Recipe courtesy of American Pistachios