Couscous with cauliflower and pomegranates

photography by: Louis Hiemstra

This jeweled couscous salad is a delight to the senses.

Serves: 4
Preparation: 15 minutes

1 cup whole-wheat or regular couscous
1 tsp ground cinnamon
1 tsp all spice
1 cup cauliflower florets, cut into smaller bite-sized pieces
2 Tbsp mint, finely chopped
2 Tbsp flat leaf parsley, finely chopped
½ cup pomegranate seeds
¼ cup walnuts, roughly chopped
Juice and zest of 1 large lemon
2 Tbsp olive oil for dressing

Combine the couscous and spices in a large glass bowl. Pour boiling water over the couscous until just covered and allow to stand for 10 minutes.
Blanch the cauliflower florets in boiling water for 3 minutes.
Fluff the couscous with a fork. Add the cauliflower, broccoli, pomegranate seeds, herbs and nuts and gently toss through to combine.  Season with salt and pepper and dress with lemon juice, zest and olive oil.
Enjoy as is served with tenderstem broccoli.

Notes:
For a lunch variation add sliced smoked chicken, shredded roast chicken pieces or pan-freid lamb or beef strips.