Middle Eastern pistachio couscous

3

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

Middle Eastern pistachio couscous

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
  • 13 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 25 g,
  • Fibre
  • 5 g,
  • Sodium
  • 376 mg.
  • Excellent source of
  • Vitamin C