Cauliflower cous cous risotto with peas and kale

(serves 4)

This dish is actually pretty yummy on its own, you could use any stock though I used home-made duck broth that we had left in the freezer (which is really just boiling roast duck bones for an hour then storing and freezing) and it was amazing!! I find it funny that I've started to add peas into a number of meals as my little girl loves them, strange as I remember hating them as a kid and picking them out at every opportunity... but I will take any vegetable she will willingly pick up and put in her mouth! They do add a nice splash of colour and texture too, plus they're so easy to store in the freezer. We had it as a side to some delicious lemon sage chicken, but I think it could be a meal on its own too if you were feeling like something light.

Prep time: 20 minutes
Cooking time: 40 minutes

Ingredients
1 head of cauliflower
1 brown onion
3 cloves garlic
1 zucchini
1 cup kale (approx 20g, 4 to 5 pieces)
10 g butter
1 cup Israeli cous cous
2 cups home-made chicken or vegetable broth 
1/2 cup green peas, frozen
1/4 cup Parmesan cheese, grated
olive oil
salt and pepper
To serve;
handful of chopped parsley
handful of sage leaves, optional
handful of toasted pine nuts, optional
lemon sage chicken, optional

Method
1. Preheat the oven to 180 C and line a tray with baking paper.
2. Cut the cauliflower into bite-size florets, dress with olive oil, salt and pepper and roast for 30 minutes or until browned.
3. Meanwhile, finely dice the onion, garlic, zucchini and kale.
4. Place the broth in a saucepan and bring to the boil. Add in the diced zucchini and cook for 5 minutes. Remove the zucchini and set aside, so it doesn't overcook and become too soft.
5. Heat a large, deep saucepan on medium heat and melt the butter and 1 tablespoon of olive oil. If using sage leaves, toss in the sage leaves until crisp. Remove and set aside. Add in the onion, garlic and kale and sauté for 3 minutes or until brown.
6. Add in the Israeli cous cous and the broth and cook for 10 minutes, or until the cous cous is soft. Add in the zucchini and peas and toss to warm, then add in the cheese and stir through.

7. Serve warm with a sprinkle of parsley, pine nuts, Parmesan and the crispy sage leaves. Also delicious with lemon sage chicken!