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Thursday, 19 May 2016

Cauliflower And Pistachio Couscous With Halloumi And Vegetable Kebabs...

Cauliflower and pistachio couscous with halloumi and vegetable kebabs.

Serves 4

  • 500g cauliflower
  • 2 tbsp olive oil
  • Large handful of chopped fresh herbs
  • 75g shelled pistachio nuts, roughly chopped
  • 225g light halloumi, cut into cubes
  • 16 cherry tomatoes
  • 1 yellow pepper, cut into bite sized chunks
  • 2 small courgettes, cut in lengthways then thickly slice
  • Zest and juice on 1 small lemon
  • Salt and freshly ground black pepper, to taste

  1. Divide the cauliflower into florets, place in a food processor and blitz for 30 seconds or until it resembles couscous.
  2. Toss the cauliflower with 1 tbsp olive oil and seasoning to taste. Spread the cauliflower in a thin layer on a baking tray and roast at 200C/180C Fan/gas mark 6 for 12mins, mixing it half way through cooking.
  3. Transfer the cauliflower into a bowl, stir in the chopped herbs and pistachio nuts.
  4. To make the kebabs, mix the lemon zest and juice with the remaining olive oil. Thread the vegetables and halloumi onto the skewers, brush with the oil and lemon and cook on the BBQ or under gill for 7-8mins, turning half way through.
  5. Spoon the cauliflower couscous onto a plate and serve with the kebabs.

Per serving: 
25g fat,
9g saturated fat,
23g protein,
4g fibre,
9g carbohydrate,
7g sugar,
1.7g salt

Gluten free – Low carb

*Recipe and recipe photography by American Pistachios*
*No Payment was received*

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