Cauliflower in couscous style with yoghurt

Name: Cauliflower in couscous style with yoghurt
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Head Cauliflower; 1 Kohlrabi with green; 2 red onions; 2 Garlic cloves; 1 collar Parsley; 1 can(s) (425 ml) Chickpeas; 60 ml Orange juice; 4 TABLESPOONS Fruit vinegar; 1 TABLESPOON Honey; 6 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; 7-10 Tbsp Cayenne pepper; 100 g Greek; 7-10 Tbsp Cream yoghurt

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Head Cauliflower
1 Kohlrabi with green
2 red onions
2 Garlic cloves
1 collar Parsley
1 can(s) (425 ml) Chickpeas
60 ml Orange juice
4 TABLESPOONS Fruit vinegar
1 TABLESPOON Honey
6 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
7-10 Tbsp Cayenne pepper
100 g Greek
7-10 Tbsp Cream yoghurt

Directions

1
For the couscous, wash and drain the cauliflower. Roughly grate the cabbage around the stalk in a large bowl.
2
Clean the kohlrabi, setting aside the heart leaves. Peel kohlrabi and cut into sticks. Peel onions and cut into thin slices. Peel garlic and chop finely. Wash parsley and kohlrabi leaves, shake dry and chop coarsely.
3
Rinse the chickpeas in a sieve with cold water and drain.
4
For the marinade, mix orange juice, vinegar and honey. Fold in 4 tablespoons of oil. Season to taste with salt, pepper and cayenne pepper.
5
Heat 2 tablespoons of oil in a large frying pan. Fry the onions, kohlrabi, chickpeas and garlic for about 3 minutes while turning. Season with salt and pepper. Mix with the marinade, parsley and kohlrabi leaves under the cauliflower.
6
Season to taste with salt and pepper if necessary. Serve with yoghurt.