Back to article list

Broccoli & Cauliflower Couscous

Broccoli & Cauliflower Couscous

11th February 2016

New and Improved Recipe!!

Broccoli & Cauliflower Couscous
  1. 2tbsp lemon juice
  2. 2 tbsp orange juice
  3. 1/2 cup olive oil
  4. ¼ tsp ground cinnamon
  5. 1 date, chopped and soaked in water – then ground down to a paste with a pestle and mortar
  6. 1 tsp onion powder
  7. 1 tsp salt
  8. 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
  9. 2 tbsp diced preserved lemons
  10. 4 tbsp currants
  11. 4 tbsp chopped dried apricots
Couscous Salad
  1. 1 head broccoli
  2. 1 head cauliflower
  3. ½ cup slivered blanched almonds
  4. ½ cup parsley, chopped
  5. ½ red onion, minced
  6. 2 tbsp chives, chopped
  7. 1 tbsp fresh mint, chopped
  1. Combine all ingredients for the marinade in a bowl and whisk
  2. 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
  3. Chop the parsley, onion, chives and mint and add together with the slivered almonds to the couscous
  4. Serve immediately or put into a dehydrator at 43 degrees Celsius for 1 hour, to serve it warm.
  1. Micro diced carrots, courgette and peas can be added.
Homefield Grange

share this

want to find out more?

how to find us

Based in beautiful Northamptonshire countryside, just a short taxi ride from Kettering station and less than an hour from London. We’re easily accessible by train or road.

We are a ten minute taxi ride from Kettering Station. East Midlands Trains operate a direct 55 minute journey time from St Pancras station twice every hour.