11 Feb Broccoli & Cauliflower Couscous
New and Improved Recipe!!
Broccoli & Cauliflower Couscous
2016-02-11 14:26:59
Serves 8
Very sophisticated dish, would make a lovely dinner party starter
Ingredients
- 2tbsp lemon juice
- 2 tbsp orange juice
- 1/2 cup olive oil
- ¼ tsp ground cinnamon
- 1 date, chopped and soaked in water – then ground down to a paste with a pestle and mortar
- 1 tsp onion powder
- 1 tsp salt
- Pinch of saffron, dry roasted for 45 sec then ground down to a powder with a pestle and mortar, and then bloomed for about one hour in 1 tbsp of boiling water
- 2 tbsp diced preserved lemons
- 4 tbsp currants
- 4 tbsp chopped dried apricots
Couscous Salad
- 1 head broccoli
- 1 head cauliflower
- ½ cup slivered blanched almonds
- ½ cup parsley, chopped
- ½ red onion, minced
- 2 tbsp chives, chopped
- 1 tbsp fresh mint, chopped
Instructions
- Combine all ingredients for the marinade in a bowl and whisk
- In a food processor fitted with the “S” blade, pulse the broccoli and cauliflower until it gets to a couscous consistency. Put into the bowl with the marinade and mix well
- Chop the parsley, onion, chives and mint and add together with the slivered almonds to the couscous
- Serve immediately or put into a dehydrator at 43 degrees Celsius for 1 hour, to serve it warm.
Variations
- Micro diced carrots, courgette and peas can be added.
Homefield Grange Retreat https://www.homefieldgrangeretreat.co.uk/
