Spiced Moroccan Cauliflower Couscous - Tabbouleh

Spiced Moroccan Cauliflower Couscous – Tabbouleh

Serves	4 portions
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Dietary	Gluten Free, Vegetarian
Meal type	Lunch, Main Dish, Salad, Side Dish, Snack, Starter
Misc	Pre-preparable, Serve Cold, Serve Hot
Occasion	Barbecue, Casual Party
Region	Moroccan
By author	Karen Burns-Booth

A fabulous GF and Carb free dish of "Cauliflower" couscous/tabbouleh, flavoured with Moroccan spices, mint and served with cherry tomatoes and rocket leaves for a low calorie meal - perfect for any 5:2 diet fast day or anyone following Weight Watchers. Each portion is ONLY 56 calories or 176 calories WITH the Halloumi cheese.

Ingredients

1 x small cauliflower, between 250g and 275g (65 calories)
1 medium onion, peeled and diced, about 110g (45 calories)
4 cloves garlic, peeled and finely diced (20 calories)
1 medium carrot, peeled and grated, about 60g (25 calories)
2 teaspoons Harissa spice blend (I used Bart's Harissa powder, made up of: salt, cumin, chilli, coriander, garlic, mint, caraway and cinnamon. 12 calories)
1 tablespoon dried mint (5 calories)
1/2 teaspoon turmeric (8 calories)
300mls vegetable stock, I used Marigold Swiss Bouillon (25 calories)
100g cherry tomatoes, cut in half (20 calories)
handful of rocket leaves

Optional

Light Halloumi cheese, cubed (120 calories in 1 x 50g serving)

Note

Directions

Step 1	Trim the cauliflower and cut into small florets. Discard any tough core or stem. Place the florets into a food processor and pulse until the cauliflower is similar to couscous or tabbouleh as in fine grains.
Step 2	Fry the onion and garlic in a little of the stock with a lid on the pan until it is soft and has taken in some colour.
Step 3	Place the cauliflower couscous/tabbouleh into a large heatproof bowl that has a lid and add the cooked onions and garlic as well as the grated carrot and Harissa spice blend. Mix well.
Step 4	Add the dried mint and turmeric and mix well before pouring in the vegetable stock. Mix well and microwave for 5 to 8 minutes on high with the lid on. Alternatively, simmer in a covered pan over a low heat for about 8 to 10 minutes.
Step 5	Check the cauliflower is cooked, it should still have a bite; spoon it into a serving bowl and add the halved cherry tomatoes and rocket to serve. One portion this was as an accompaniment of salad lunch is 56 calories.
Step 6	If using the Halloumi cheese, add the cubes to a hot pan and fry over a high heat until the cheese has taken on a golden brown colour. Add the the couscous/tabbouleh and serve with the cherry tomatoes and rocket leaves as above. One portion is 176 calories when served with 50g of cheese.
Step 7	The whole recipe = 225 calories with no cheese and makes 4 generous portions.