Moroccan Cous Cous with Spicy Tomato Sauce And Roasted Caul

Ready in 1 hour

Top-ranked recipe named "Moroccan Cous Cous with Spicy Tomato Sauce And Roasted Caul"

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1 Cauliflower; broken into
2 tb olive oil
zest and juice of 2 lemons
1 Garlic
1 whole birds eye chilli
1 15-gram package ; fresh
1 Red onion
1 1-inch piece fresh root ginger; peeled
1 ts Cumin seeds; toasted
1 ts Coriander seeds; toasted
1 ts Turmeric
1 ts Tomato puree
1 400-gram can ; chopped
1 Bay leaf
110 g apricots; Ready to eat
2 tb Fresh mint; chopped
250 g Cous cous
1/2 15-gram package flat leaf parsley

Original recipe makes 4



Place the cauliflower on a baking tray, sprinkle with 1 tablespoon olive oil and roast at 220 C, 425 F, Gas Mark 7 for 20 minutes, turning once. Process in a blender or food processor, the zest and juice of 1 lemon, garlic, whole chilli, fresh coriander, 1/2 the onion and ginger. Heat 1 tablespoon of oil and cook gently for 10 minutes. Grind the toasted seeds to a powder and add along with the turmeric, tomato puree, chopped tomatoes and bay leaf. Continue cooking for 20 minutes,remove the bay leaf then season to taste and add the mint and apricots. Place the cous cous in a bowl and cover with cold water, leave for 20 minutes until the water is absorbed. To warm through, place in a strainer over a pan of boiling water for 5 minutes then stir in the zest of 1 lemon, the flat leaf parsley and seasoning. To serve, place the cous cous in a dish, add the roasted cauliflower and pour over the spicy tomato sauce. NOTES : A hot spicy sauce is complimented by the soft fluffy cous cous and crispness of the roast cauliflower.

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