Gluten Free Morroccan "Cous Cous"

Gluten Free Moroccan "Cous Cous"

Ingredients:
1 red capsicum
1 eggplant
2 onions
1 sweet potato (red/orange variety)
1/2 small cauliflower
1/2 cup quinoa
1/2 citrus fruit juiced (lemon, lime and orange all work)
1/4 cup sultanas
handful of chopped parsley
1 tbsp morrocan seasoning (approx)
Toasted slivered almonds (optional)

Chop up capsicum, onion, eggplant and sweet potato into roughly 1/2 inch cubes. Toss with olive oil to coat, and roast for 30 minutes or until done. In the meantime, cook quinoa according to packet instructions. Break up cauliflower and use a food processor to chop it up into little rice sized pieces, you should end up with about three cups of cauliflower bits. Microwave these for approx 90s on high (they should still be crunchy). Mix all ingredients together in a big bowl, add in the morrocan seasoning gradually tasting after each addition until it is as spicy as you like it. Serve topped with almonds or other nut of choice. This is delicious hot or cold, and keeps really well for lunches the next day.