I had guests for dinner and on the menu were spicy seared tuna steaks with couscous and lemon. The steaks were marinated for several hours in a mixture of lemon, garlic, paprika, olive oil, cumin, fresh coriander and chili powder. They were pan fried just before serving.
This I could eat – but what about the couscous.
So I decided to try cauliflower couscous. It was a triumph! Tasty and very filling.
What I did!
After pulsing a head of cauliflower in a food processor to a couscous consistency, I steamed it for 5 minutes. I then stirred through some home made basil and spinach (cheese free) presto, and some sauteed onions, leeks, courgette and cherry tomatoes.