Colorful Cauliflower Couscous

1. 1

   Toast the cumin seeds for 2-3 minutes in a small, dry frying pan over medium-low heat, stirring occasionally, until they begin to smell aromatic. Transfer to a plate to cool.

2. 2

   Put the cauliflower into a food processor, and pulse briefly until it resembles couscous (take care not to over-process). Transfer to a bowl, and add chopped herbs, cumin seeds, chopped vegetables, lemon juice, and raisins. Season generously with salt and pepper, and stir well to combine.

3. 3

   Serve the couscous scattered with the cherry tomatoes and olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.