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