pomegranate and chickpea cauli cous cous

pomegranate and chickpea cauli cous cous
serves 3-4

cauliflower cous cous


1/2 a medium cauliflower,
1 tsp ground cumin
1 cup cooked quinoa
1/2 cup cooked chickpeas
3 spring onions, finely chopped
1/2 a pomegranate (or dried cranberries if out of season)
1 tbsp each parsley, mint and coriander, chopped
1 tbsp each toasted almonds and pumpkin seeds

for the dressing, mix together:
3 tbsp extra virgin olive oil
1 tbsp pomegranate molasses (or balsamic)
1/2 garlic clove, minced
salt and pepper


  1. Heat a medium frying pan with a little oil – add the cauliflower, cumin, salt and pepper and fry for 3-4 minutes then allow to cool
  2. To a large serving bowl add the cauliflower, quinoa and chickpeas and then stir through the dressing
  3. Add the spring onions, pomegranate seeds, herbs, almonds and pumpkin seeds. Season well and stir together
  4. Serve on a bed of leaves with a few more seeds and pomegranate to top