Recipes
Recipes

Pomegranate, butternut and cauliflower cous cous

A flavour-packed twist on the North African staple

A flavour-packed twist on the North African staple

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(11 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 6

Cooking Time

Price: 68p per serving

Nutritional Information

Each 270g serving contains

Energy
656kj
157kcal
8%
Fat
5.1g
Med
7%
Saturates
0.5g
Low
3%
Sugars
12.2g
High
14%
Salt
0.27g
Low
5%
of your reference intake.
Typical energy values per 100g:
243kJ/58kcal

Ingredients

1 small butternut squash, peeled, deseeded and chopped

1 red onion, sliced

2tsp olive oil

1 small cauliflower

25g pomegranate seeds

5 sundried tomatoes, chopped

8 dried apricots, chopped

2tbsp chopped parsley

Juice of 1 lime

Toasted flaked almonds

Method

1
Preheat the oven to 200C/ 180C Fan/Gas 6. Toss the squash and onion in the oil then roast for 30 mins.
2
Trim the cauliflower and cut into florets, then blitz in a processor until the texture resembles cous cous.
3
Put in a microwave-proof bowl, cover with clingfilm, pierce the film. Microwave on a high setting for 6 mins.
4
Put the cauliflower, roast veg and pomegranate into a bowl.
5
Add the tomatoes, apricots, parsley and lime juice. Sprinkle over the toasted flaked almonds, and serve.