Cauliflower couscous with corn and olives

Name: cauliflower couscous with corn and olives
Total time: 20 min
Yield: 4
Ingredients: 1 baking flour; 150 gram frozen pea; 200 gram maize; 1 little Red onion; 3 vine tomato; 200 gram feta; 50 gram black olive; 2 tablespoon fresh mint; 1 tablespoon coriander; 2 tablespoon flat leaf parsley; 3 tablespoon olive oil; 2 lemon

Ingredients

1 baking flour
150 gram frozen pea
200 gram maize
1 little Red onion
3 vine tomato
200 gram feta

50 gram black olive
2 tablespoon fresh mint
1 tablespoon coriander
2 tablespoon flat leaf parsley
3 tablespoon olive oil
2 lemon

Directions

Grind the cauliflower florets in a food processor until the cauliflower crumbs resemble couscous.
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.
Drain the peas and corn and mix with the onion, tomatoes, feta, olives and half of the herbs through the cauliflower. Heat briefly.
Stir in the olive oil and sprinkle with the rest of the herbs. Serve the cauliflower couscous with wedges of lemon.