Cauliflower and herbs couscous with apples

Name: Cauliflower and herbs couscous with apples
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) Chickpeas; 7 TABLESPOONS Olive oil; 3-4 Tbsp Hoisin sauce (Asian shop); 2 Garlic cloves; 2 Limes; 1 TABLESPOON liquid honey; 1 TEASPOON Mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 red pepper; 200 g Feta; 1 collar flat leaf parsley; 1⁄2 bunch/pot of mint; 1 (approx. 1 kg) Cauliflower; 2 Apples (e.g. Elstar); 400 g Couscous

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) Chickpeas
7 TABLESPOONS Olive oil
3-4 Tbsp Hoisin sauce (Asian shop)
2 Garlic cloves
2 Limes
1 TABLESPOON liquid honey
1 TEASPOON Mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 red pepper
200 g Feta
1 collar flat leaf parsley
1⁄2 bunch/pot of mint
1 (approx. 1 kg) Cauliflower
2 Apples (e.g. Elstar)
400 g Couscous

Directions

1
Put the chickpeas in a sieve, rinse and drain. Heat 1 tablespoon of oil in a pan and fry the chickpeas. Add the hoisin sauce and continue to fry for 3-5 minutes. Let it cool down.
2
Prepare couscous in water.
3
For the sauce, peel and chop the garlic. Halve the limes and squeeze them. Mix 6 tablespoons lime juice, garlic, honey, mustard, salt and pepper. Fold in 6 tablespoons of oil.
4
Clean, wash and finely dice the peppers. Coarsely crumble feta. Wash the herbs, shake dry, pluck off the leaves and chop finely. Bring salted water to the boil in a wide saucepan. Clean the cauliflower, wash and drain well.
5
Halve the cauliflower and grate the halves coarsely. Blanch in boiling salted water for about 3 minutes. Wash apples, quarter and core them. Finely dice apple quarters.
6
Pour the cauliflower into a sieve and drain. Mix carefully with diced peppers and apples, herbs and lime-mustard sauce. Fold in feta and chickpeas. Season to taste with salt and pepper.
7
Serve in a deep bowl.