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Cauliflower couscous with artichokes & capers
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1/2 x 280g jar Waitrose Artichoke Hearts Marinated In Garlic & Parsley, or Waitrose Violetta Baby Artichokes, drained over a bowl
1 red onion, halved and thinly sliced
1 tbsp pine nuts
300g pouch Waitrose Cauliflower & Kale Couscous
Zest and 2 tbsp juice of 1 unwaxed lemon
2 tsp Cooks’ Ingredients Nonpareille Capers, drained
Sourdough bread, to serve
1. Spoon 1 tbsp of the oil from the artichokes into a medium saucepan. Fry the onion for 10 minutes over a medium-high heat until softened and caramelising. Tip in the pine nuts and cook for 1 minute until toasted.
2. Stir the cauliflower couscous and sultanas into the onions, then add 2 tbsp water and let the cauliflower warm through. Off the heat, stir in the lemon zest and juice and the capers then season to taste.
3. Tip into a serving bowl, fold in the artichokes and their garlic, then serve with sourdough.
Typical values per serving:
This recipe was first published in April 2018.
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