zoom Cauliflower couscous with artichokes and capers

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    Cauliflower couscous with artichokes & capers

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    Cauliflower couscous with artichokes & capers

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 15 minutes
    • Total time: 20 minutes

    Serves: 2


    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
    15g sultanas
    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.


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