Yield
Serves 2. Ready in 15 mins.

How to Make It

Step 1

Toast the cumin seeds for 2–3 minutes in a small, dry frying pan over medium-low heat, stirring occasionally, until they begin to smell aromatic. Transfer to a plate to cool.

Step 2

Put the cauliflower into a food processor, and pulse briefly until it resembles couscous (take care not to over-process). Transfer to a bowl, and add chopped herbs, cumin seeds, chopped vegetables, lemon juice, and raisins. Season generously with salt and pepper, and stir well to combine. 

Step 3

Serve the couscous scattered with the cherry tomatoes and olives.

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