Herby Vegetable Couscous

For a grain free version just whizz cauliflower florets until they resemble grains then sauté and season.

Packed with herbs and vegetables, this is such a good side dish for any grilled foods.

Roasted vegetables: Chunk an onion, separate cauliflower florets, add a few spring onions including the thicker green stems as well as some wedges of radicchio (Italian chicory). Or use normal chicory, it’s the slight bitterness you’re looking for.

Toss the vegetables in a little oil and seasoning. I used Za’atar but Sumac is a great option. Experiment with whatever flavours suit your taste buds.  

The only thing to make sure of is that the oven is hot, 200 degrees is good, and that you don’t overcrowd the roasting tin or you’ll end up steaming rather than roasting. Roast for 40 mins, giving the veg a turn halfway through for even charring. 

Couscous: we like ours fairly dry so the quantities are 1 of couscous and 1 1/2 of boiling vegetable stock. Do this in the serving dish, leave to absorb liquid then fluff up with a fork. In a pan sauté finely diced carrots, onions and courgettes. 

Add the sautéed carrots etc to the couscous with a small knob of butter and lots of chopped fresh herbs. This had parsley, mint and basil plus some black pepper. Stir to combine.

Pile the roasted vegetables on top. You could, of course, add pumpkin seeds/chopped nuts/ sultanas for sweetness or crumble feta over making this a main rather than a side dish.