Colorful Cauliflower Couscous

• 1/2 tsp. cumin seeds
• 2 cups small cauliflower florets
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh flat-leaf parsley, chopped
• 1/2 yellow pepper, diced
• 1/2 small red onion, chopped
• 1 cup diced cucumber
• 1 tbsp. lemon juice
• 1 1/2 tbsp. raisins
• Salt and pepper
• 6 cherry tomatoes, halved
• 4 pitted Kalamata olives in brine

1. Toast the cumin seeds for 2-3 minutes in a small, dry frying pan over medium-low heat, stirring occasionally, until they begin to smell aromatic. Transfer to a plate to cool.
2. Put the cauliflower into a food processor, and pulse briefly until it resembles couscous (take care not to over-process). Transfer to a bowl, and add chopped herbs, cumin seeds, chopped vegetables, lemon juice, and raisins. Season generously with salt and pepper, and stir well to combine.
3. Serve the couscous scattered with the cherry tomatoes and olives.

cumin seeds, cauliflower, fresh mint, parsley, yellow pepper, red onion, cucumber, lemon juice, raisins, salt, cherry tomatoes, olives

Taken from www.myrecipes.com/recipe/colorful-cauliflower-couscous (may not work)