Recipe: Nectarine, Pistachio and Cauliflower Couscous
SERVES 2 TO 3
½ a cauliflower head
1 small apple
¾ cup pistachio nuts
1 cup fresh coriander
2cm fresh ginger
1 tsp caraway seeds
Extra virgin olive oil
Salt and pepper, to taste
1 Cut the cauliflower into florets and pulse in a food processor until it resembles couscous. Set aside.
2 Zest the lemon and set aside and then juice it. Finely grate the ginger.
3 Heat a splash of olive oil in a pan over a medium heat and add the cauliflower couscous, the lemon rind, ginger, and caraway seeds. Cook, stirring frequently, until the cauliflower starts to brown, about 5 minutes. Once browned remove immediately and transfer to a large serving bowl.
4 Roughly chop the coriander leaves and the pistachio nuts and finely slice the nectarine and the apple.
5 Add the coriander, nuts and fruit to the cauliflower couscous, along with the lemon juice and another splash of olive oil. Season to taste and mix to combine before serving.