pumpkin cauliflower couscous with sour cream dressing
Serves: 4
 
  • 600 grams pumpkin cut into 2cm thick wedges
  • 300 grams cauliflower, broken into florets
  • 1 x 400 gram tin chickpeas, drained and rinsed
  • 1 medium red onion, peeled and cut into wedges
  • 1 tablespoon olive oil
  • 3 teaspoons ras el hanout (Moroccan spice mix)
  • ½ teaspoon salt
  • 1 cup couscous
  • ¼ cup currants
  • ¼ cup slivered almonds, toasted
  • handful fresh coriander leaves, roughly chopped
dressing
  • ⅓ cup sour cream
  • 1 clove garlic, crushed
  • 1 tablespoon mint leaves, chopped
  • ½ lemon, juiced
  • ½ teaspoon sumac
to serve
  • ½ pomegranate, seeds removed
Sour cream dressing
  1. Put the sour cream, garlic, mint leaves, lemon juice and sumac in the bowl of a food processor and blitz. If you don't have a food processor, finely chop the mint leaves, and combine the ingredients in a small bowl and mix well.
vegetables and couscous
  1. Preheat the oven to 220 degrees celsius. Line a large baking tray with baking paper. Spread the pumpkin, cauliflower, onion and chickpeas on the tray. Sprinkle with olive oil, ras el hanout, and salt and toss to combine making sure all the vegetables are coated with the oil and spice mix. Bake for 20 minutes or until the vegetables are tender.
  2. While the vegetables are in the oven, make the couscous. Place the couscous in a bowl, add a splash of olive oil and ½ teaspoon of salt. Add one cup of boiling water, and stir with a fork. Cover and let stand for 5 minutes or until the liquid has been absorbed. Stir with a fork to separate the grains.
  3. Add the currants, almonds and coriander leaves. Mix to combine.
  4. Spoon the couscous onto a large serving plate. Top with the cooked vegetables and drizzle over the sour cream dressing.
  5. Sprinkle over the pomegranate seeds and a few mint leaves.
Recipe by Villiers Brown at https://villiersbrown.com/pumpkin-cauliflower-couscous/