Recipes

• 175 g (6 oz/1 cup) couscous
• salt, black pepper
• 300 g (10 oz) cauliflower, divided into florets
• 2 tbsp olive oil

Put the couscous in a medium bowl with the salt and pour over 250 ms (8 fl oz / 1 cup) warm water. Cover and let sit for 10 minutes, and then break up any lumpy bits with your fingers.

Cook the cauliflower in boiling salted water until almost tender, about 5 minutes – it mustn’t overcook. Drain and cool at once under cold running water, before draining again. Put into food processor and pulse in several short bursts, scraping down the side of the bowl each time, until it resembles coarse crumbs.

Add the cauliflower crumbs and oil to the couscous and mix well to combine. Add the salt and pepper to taste. Serve hot, warm or at room temperature.