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Cauliflower, Barley and Herb Couscous


125g/4½oz cous cous

160ml/5½fl oz tepid water

¾ tsp. salt

225g/8oz cauliflower florets

Large handful fresh mint leaves

2 tbsp. extra virgin olive oil

Salt and freshly ground black pepper

125g cooked pearl barley

1 lemon zested and juiced

1 dsp chopped flat leaf parsley

1 dsp chopped chives

Cauliflower, Barley and Herb Couscous
Difficulty: easy
Serves: 6


Bring a saucepan of lightly salted water to the boil and cook the

cauliflower for 3-4 minutes, or until beginning to soften. Drain the

cauliflower in a colander and immediately transfer to a large bowl of ice

water for 2-3 minutes.

Drain again, then place into a food processor with the mint leaves and

olive oil and pulse until the mixture has the consistency of coarse crumbs.

Mix the cauliflower mixture into the couscous and season, to taste, with salt and freshly ground black pepper.

Add the cooked barley, lemon zest, juice and chopped herbs mix well and serve