Middle Eastern pistachio couscous

Prep 15 min
Total 40 min
Serves 4



small cauliflower, cut into florets, about 4 cups
1/4 cup
olive oil, divided
1/4 tsp
salt, divided
1 cup
Israeli (pearl) couscous
minced garlic cloves
1/4 cup
chopped dill
1/2 cup
crumbled feta
1/2 cup
coarsely chopped pistachios


  • 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.


Calories 443, Protein 13 g, Carbohydrates 44 g, Fat 25 g, Fibre 5 g, Sodium 376 mg. Excellent source of Vitamin C
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