A perfect lunch for a late summers day, this cauliflower and pistachio couscous with halloumi and vegetable kebabs is sure to hit the spot!
Cauliflower and pistachio couscous with halloumi and vegetable kebabs
By Fiona Hunter (www.americanpistachios.co.uk)
Serves 4 | Prep 20 mins | Cook 20 mins | Calories 457 (per serving)
GF SF EF MF
Ingredients
- 500g (1lb 1oz) cauliflower
- 2 tbsp olive oil
- a large handful of chopped fresh herbs
- 75g (2¾oz) shelled pistachio nuts, roughly chopped
- 225g (8oz) light halloumi, cut into cubes
- 16 cherry tomatoes
- 1 yellow pepper, cut into bite-sized chunks
- 2 small courgettes, cut lengthways, then thickly sliced
- grated zest and juice of 1 small lemon
- salt and freshly ground black pepper
Method
- Preheat the oven to 180℃/Gas Mark 4. Divide the cauliflower into florets, place in a food processor and blitz for 30 seconds, or until it resembles couscous.
- Toss the cauliflower with 1 tbsp olive oil and seasoning to taste. Spread in a thin layer on a baking tray and roast in the oven for 12 minutes, mixing it halfway through cooking.
- Transfer the cauliflower to a bowl, then stir in the chopped herbs and pistachio nuts.
- For the kebabs, mix the lemon zest and juice with the remaining olive oil. Thread the vegetables and halloumi onto the skewers (soaked if barbecuing), brush with the oil and lemon and cook on the barbecue or under a grill for 7-8 minutes, turning half way through. Spoon the cauliflower couscous onto a plate and serve with the kebabs.