Try this Moroccan Cous Cous with Spicy Tomato Sauce And Roasted Caul recipe, or contribute your own.
Suggest a better descriptionPlace 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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Serving Size: 1 Serving (347g) | ||
Recipe Makes: 4 | ||
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Calories: 325 | ||
Calories from Fat: 24 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 56.6mg | 2 % | |
Potassium 756.6mg | 20 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 55.9g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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