Put 1 medium cauliflower florets into a food processor and ground until you have a couscous-like texture
In a wok, heat some rapeseed oil and sauté 1 tsp ground garlic & 2-3 tbsp of chopped red onions
Brown for 2 mins. In the meanwhile, chop some red peppers and courgette
To the onions and garlic in the wok, add your can of green lentils, mixing them in
Add your turmeric, 1 tsp Himalayan salt, black pepper and mix. Let cook for 2 mins
Add the chopped peppers & courgette in, as well as a good handful of kale. Let cook for 2 mins
Add your veggie stock cube dissolved in 1/4 cup hot water
Lastly, add the cauliflower couscous
Check the seasoning then add 4 tbsp chopped tomatoes
Serve hot! Can add yoghurt over this for an extra dose of fat and protein, or optionally some chilli for a kick of heat
Ingredients
Directions
Put 1 medium cauliflower florets into a food processor and ground until you have a couscous-like texture
In a wok, heat some rapeseed oil and sauté 1 tsp ground garlic & 2-3 tbsp of chopped red onions
Brown for 2 mins. In the meanwhile, chop some red peppers and courgette
To the onions and garlic in the wok, add your can of green lentils, mixing them in
Add your turmeric, 1 tsp Himalayan salt, black pepper and mix. Let cook for 2 mins
Add the chopped peppers & courgette in, as well as a good handful of kale. Let cook for 2 mins
Add your veggie stock cube dissolved in 1/4 cup hot water
Lastly, add the cauliflower couscous
Check the seasoning then add 4 tbsp chopped tomatoes
Serve hot! Can add yoghurt over this for an extra dose of fat and protein, or optionally some chilli for a kick of heat
