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Kim Ford
Cauliflower couscous with corn and olives
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Ingredients
Directions
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Grind the cauliflower florets in a food processor until the cauliflower crumbs resemble couscous.
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Cook the peas for about 3 minutes and add the corn. Roast the cauliflower in a dry, hot wok or frying pan for between 2 and 3 minutes.
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Drain the peas and corn and mix with the onion, tomatoes, feta, olives and half of the herbs through the cauliflower. Heat briefly.
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Stir in the olive oil and sprinkle with the rest of the herbs. Serve the cauliflower couscous with wedges of lemon.
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Nutrition
365Calories
Sodium0% DV1.6g
Fat32% DV21g
Protein30% DV15g
Carbs7% DV22g
Fiber40% DV10g
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