Roasted Cabbage and Herbed Couscous Bowl

• 1/2 headgreen cabbage, cut into 4 wedges
• 2 tbspolive oil
• 1 tspground coriander
• 3/4 cupcouscous
• 1 cupboiling water
• 1/3 cupmixed parsley and mint, chopped
• 1 tbsplemon juice

All amounts are draft estimates. Metric conversions and household measures have not been standardized or tested.

Draft method — testing pending

1. 1

   Step 1. Heat the oven to 425°F / 220°C. Brush the cabbage wedges on both cut faces with oil and dust with the coriander.

2. 2

   Step 2. Roast on a sheet pan for 18 minutes, turn each wedge, and roast 10 to 12 minutes more until the edges are dark and the centre is tender.

3. 3

   Step 3. Meanwhile put the couscous in a bowl, pour over the boiling water, cover with a plate, and leave for 5 minutes. Fluff with a fork.

4. 4

   Step 4. Stir the herbs and lemon juice through the couscous.

5. 5

   Step 5. Build each bowl with couscous underneath and two cabbage wedges on top. Add finishing condiments at the table.

Substitutions proposed for testing

• Bulgur instead of couscous

  Not tested. Liquid ratio and cooking time must be developed separately.

• Cauliflower instead of cabbage

  Not tested. Cut size and roasting time still need verification.