Spice Up Your Midweek with this Delicious Spicy Moroccan Cauliflower and Pomegranate Couscous

Sue Bedford (MSc Nutritional Therapy)

Bored with the same mid week meals- why not add a little spice to your week and make this nutritious and delicious couscous.

Cauliflower is a great way to add fibre to a meal while also providing a variety of vitamins and minerals that are important for overall health, such as vitamin C, vitamin K, folate, and vitamin B6. Cruciferous vegetables are also well known to contain a unique group of sulphur containing phytonutrients called Glucosinolates. These special phytonutrients stimulate liver detoxification and the production of antioxidants. One of the breakdown products of these is called Indole-3-Carbinol (I3C), which helps with oestrogen metabolism in the body.

Pomegranates are an excellent source of flavonoids and polyphenols. They also contain vitamin C, vitamin B5 (Pantothenic acid) and folate, along with, vitamin A, vitamin E, zinc and fibre. In relation to fertility, pomegranates possess anti-inflammatory properties. They are also thought to support fertility by helping balance hormones and increasing blood flow to the uterus. Pomegranate is rich in zinc- this has been shown to increase sperm count and sperm quality – both are important for successful conception.

Spicy Moroccan Cauliflower and Pomegranate Couscous

Ingredients:

1 head of cauliflower

1 tbsp pomegranate seeds to decorate

2 tsp olive oil

1 bunch of fresh coriander chopped

1 tsp cumin seeds

1 tsp paprika

¼ tsp ground cinnamon

½ lemon (zest of)

½ small bunch mint

4 tbsp dried fruits of your choice

4 tbsp walnuts

How to make:

Take the cauliflower florets off the cauliflower and cut them into smaller pieces. Place the florets into a food processor and pulse (until the cauliflower looks like couscous). Meanwhile, heat the olive oil in a large frying pan. Add the couscous to the frying pan and allow to cook for 5 to 7 minutes stirring frequently. Next, transfer the couscous to a large bowl and set aside to cool. Once the couscous is cool add the spices, lemon zest, dried fruits and walnuts. Finely chop the mint and coriander and add to the couscous. Give it a good stir and season. Place the couscous into a serving bowl and top with the pomegranate seeds. Enjoy!