Rainbow vegetable ‘couscous’ recipe
 Colourful veg are chopped into the shape of couscous for this fresh-tasting and light dish. The dressing is optional if you decide to serve this as a salad – otherwise it makes a great side dish with a stew or tagine. ¼ cauliflower, cut into florets1 small head broccoli, cut into florets (similar size to ¼ cauliflower)1 large carrot, peeled and cut into chunks100g/3½oz baby sweetcorn, roughly chopped¼ red cabbage, shredded½ red peppersalt and freshly ground black peppersmall bunch parsley, coriander or mint, finely chopped ¼ cauliflower, cut into florets 1 small head broccoli, cut into florets (similar size to ¼ cauliflower) 1 large carrot, peeled and cut into chunks 100g/3½oz baby sweetcorn, roughly chopped ¼ red cabbage, shredded ½ red pepper salt and freshly ground black pepper small bunch parsley, coriander or mint, finely chopped 1 tbsp olive oil½ lemon, juice and zest only1 orange, juice only½ tsp ground cardamom 1 tbsp olive oil ½ lemon, juice and zest only 1 orange, juice only ½ tsp ground cardamom Method Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer.Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Take each vegetable individually and pulse in a food processor until resembling the texture of coarse breadcrumbs. Be careful not to over process as you don’t want them to go mushy – this is particularly important when you come to the red pepper and you could dice this as finely as possible instead if you prefer. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Cover the base of a large frying pan with water – just enough to cover it and no more than 100ml/3½fl oz. Add all the vegetables, and season with salt and pepper. Cook on a medium heat, stirring regularly, until the liquid has evaporated and the vegetables look fairly dry – this should take around five minutes. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing. Allow the vegetables to cool, then fluff up a little using a fork, and stir through the herbs. If using, whisk together all the dressing ingredients in a bowl and season with salt and pepper. Serve with or without the dressing.