- 400 g cauliflower
- 20 g Bresc Couscous spice mix
- 20 g Bresc Harissa
- 2 handfuls raisins
- 50 g almond flakes
- coriander and mint to garnish
Brown the almond flakes in a dry frying pan. Chop the cauliflower into small florets. Put the cauliflower into a kitchen machine on the pulse setting and mince it to the size of couscous. Mix the couscous mix, raisins and harissa into it. Coarsely chop the mint and coriander and sprinkle it over the couscous.