Cauliflower couscous

Instructions

1. Process the cauliflower in a food processor, in several batches, until finely chopped. Add the saffron to ¼ cup (60ml) boiling water and set aside.
2. Heat half the oil in a deep frying pan over medium high heat. Cook the cumin seeds and onion, stirring, for 1 minute or until fragrant. Stir in the cauliflower, saffron mixture, currants and pistachios. Cook, stirring, for 5-10 minutes or until mixture is heated through and the cauliflower is just tender. Remove from heat. Gently stir in the mint, rocket and remaining oil. Season with salt and pepper.
3. Divide the warm couscous among the serving plates, top with the feta and extra mint leaves. Serve with the lemon wedges.