Recipe

DNUCranberry Couscous

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DNUCranberry Couscous

Couscous with cranberries, chickpeas and cauliflower, topped with crumbled feta and seeds.




Ingredients to serve 2

  • ½ head x cauliflower – cut into florets
  • ½ cup x couscous
  • ½ cup x boiling water (for the couscous)
  • ½ x lemon
  • 2 tbsp x sunflower seeds
  • ½ clove x garlic – peel, grate finely & chop
  • 2 tbsp x yoghurt
  • 1 tbsp x olive oil (from your pantry, for the dressing)
  • ½ tin x chickpeas – drain & rinse
  • 2 tbsp x dried cranberries – chop roughly
  • 10g x mint – remove leaves & chop roughly
  • 10g x parsley – remove leaves & chop roughly
  • 50g x feta
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (form your pantry)
  • cling wrap (from your pantry)

Ingredients to serve 4

  • 1 head x cauliflower – cut into florets
  • 1 cup x couscous
  • 1 cup x boiling water (for the couscous)
  • 1 x lemon
  • 4 tbsp x sunflower seeds
  • 1 clove x garlic – peel, grate finely & chop
  • 4 tbsp x yoghurt
  • 2 tbsp x olive oil (from your pantry, for the dressing)
  • 1 tin x chickpeas – drain & rinse
  • 4 tbsp x dried cranberries – chop roughly
  • 20g x mint – remove leaves & chop roughly
  • 20g x parsley – remove leaves & chop roughly
  • 100g x feta
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (form your pantry)
  • cling wrap (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Cauliflower: Place the cauliflower florets on a tin foil lined baking tray and add a drizzle of olive oil and salt and pepper. Roast in the oven for 15 minutes until golden. Remove from the oven and set aside.

Step 3

Couscous: Put the couscous in a large bowl, mix through some salt and pour over the boiling water (see quantity above for the couscous). Cover with cling wrap, leave to stand and swell for 10 minutes. Remove the cling wrap and fluff up the couscous with a fork.

Step 4

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut the lemon in half and juice the lemon.

Step 5

Sunflower seeds: Place a small pan on high heat and dry toast the sunflower seeds for 2-3 minutes until golden. Toss often to make sure they don’t burn. Remove from stove and set aside.

Step 6

Dressing: Mix together the garlic, the lemon zest, HALF the lemon juice and the yoghurt. Slowly whisk in the olive oil (see quantity above for the dressing). Season with salt and pepper and the REST of the lemon juice to taste.

Step 7

Cranberry couscous: In a bowl, mix together the couscous, chickpeas, cauliflower, dried cranberries, mint and parsley and sunflower seeds. Add HALF the dressing and mix through.

Step 8

Serve in a bowl, crumble over the feta and drizzle over the REST of the dressing to taste.