11 Feb Broccoli & Cauliflower Couscous

New and Improved Recipe!!

Broccoli & Cauliflower Couscous
Serves 8
Very sophisticated dish, would make a lovely dinner party starter
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  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 Retreat https://www.homefieldgrangeretreat.co.uk/
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