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Cauliflower couscous with corn and olives
 
 
4 ServingsPTM20 min

Cauliflower couscous with corn and olives


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Directions

  1. Grind the cauliflower florets in a food processor until the cauliflower crumbs resemble couscous.
  2. 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.
  3. Drain the peas and corn and mix with the onion, tomatoes, feta, olives and half of the herbs through the cauliflower. Heat briefly.
  4. 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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