Giant couscous with roast cauliflower and pine nuts

Carolyn Robertson

Ingredients

1	Cauliflower, small (Main)
4 cloves	Garlic, crushed
3 Tbsp	Olive oil
1	Onion, peeled and chopped
1 tsp	Turmeric
1 ½ cups	Fregola sarda (or Israeli couscous) (Main)
2 ½ cups	Chicken stock
½ cup	Pine nuts, toasted
¼ cup	Currants
½ cup	Fresh coriander, chopped, or use parsley

Directions

1. Preheat oven to 170C. Cut cauliflower into small even-sized florets and place in an oven pan.
2. Combine the crushed garlic with 2 tablespoons olive oil. Pour garlic oil over the cauliflower and toss well to coat.
3. Roast for 30 minutes or until the florets turn golden brown, stirring occasionally to allow for even cooking. Remove to cool.
4. At the same time, heat a saucepan, add 1 tablespoon olive oil and the onion and cook over a moderate heat for 5-10 minutes until softened but not coloured.
5. Stir in the turmeric and giant couscous and cook for 1 minute, stirring continually.
6. Add stock and bring to the boil, then turn down the heat and simmer for 8-10 minutes, stirring regularly until the grains are tender to the bite and all the liquid has been absorbed.
7. Season with salt and pepper to taste.
8. Stir through the roast cauliflower, pine nuts, currants and coriander or parsley and serve.