Cauliflower ‘Couscous’ with Peas, Mint, and Feta

article image
Photo by Andrea Bemis
In this recipe, cauliflower approximates a couscous texture, and the mint and feta lend bright spring flavors.

Ingredients

  • 1 head cauliflower, chopped into florets (about 3 cups)
  • 2 tablespoons walnuts, roughly chopped
  • 2 tablespoons pumpkin seeds
  • 1/4 cup mint, minced
  • 1/4 cup parsley, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon lemon juice
  • 1-1/2 tablespoons olive oil
  • 1-1/2 cups peas (blanched if frozen)
  • 3/4 cup feta cheese, crumbled
  • Radishes for topping, thinly sliced
  • Salt and pepper, to taste

Directions

  • Place the chopped cauliflower in the bowl of a food processor and pulse until it resembles the consistency of couscous.
  • Heat a small, dry skillet over medium heat.
  • Add the walnuts and pumpkin seeds, and toast until lightly browned on all sides, about 3 minutes.
  • Shake the pan a few times while toasting.
  • In a large bowl, toss the cauliflower with the toasted walnuts and pumpkin seeds, the mint, and the parsley.
  • Sprinkle in the crushed red pepper flakes, and drizzle the lemon juice and olive oil into the mixture.
  • Add the peas, feta cheese, and radishes.
  • Toss until evenly distributed.
  • Season to taste with salt and pepper, and serve.
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Mother Earth News Gardening
Mother Earth News Gardening
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