Middle Eastern pistachio couscous
4
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
Middle Eastern pistachio couscous. (Photo, Sian Richards.)
Ingredients
1 small cauliflower, cut into florets, about 4 cups
1/4 cup olive oil, divided
1/4 tsp salt, divided
1 cup Israeli (pearl) couscous
3 minced garlic cloves
1/4 cup chopped dill
1/2 cup crumbled feta
1/2 cup pomegranate seeds
1/2 cup coarsely chopped pistachios
Instructions
TOSS cauliflower florets with 2 tbsp olive oil and 1/8 tsp salt on a foil-lined baking sheet. Roast in centre of oven until tender, 25 to 30 minutes.
COOK couscous in a medium saucepan according to package directions, omitting salt, until tender, 8 to 10 min. Transfer couscous to a large bowl.
RETURN saucepan to stovetop over medium. Add remaining 2 tbsp olive oil, then garlic. Cook for 1 min, then stir in couscous, cauliflower, dill and remaining 1/8 tsp salt. Transfer to a serving dish. Sprinkle feta, pomegranate seeds, and pistachios overtop. Toss until combined.
Nutrition (per serving)
Calories 443, Protein 13g, Carbohydrates 44g, Fat 25g, Fibre 5g, Sodium 376mg.
Excellent source of Vitamin C.