Recipe: Cauliflower couscous (+/- 4 persons)
After bringing you vegetable pasta, the Wageningen Beasts ‘eat-your-vegetables-team’ now presents: cauliflower couscous. A hipster method of incorporating a not so interesting or tasty vegetable in your diet, while not sacrificing tastiness of your dinner! If you’re wondering how this can be done, keep on reading 😉 This recipe is for 4 persons.
- Cauliflower, cut into florets, 400 grams
- Couscous, medium sized grains, 400 grams
- Fresh parsley or chives
- 1 Lemon
- 1 Cucumber,
- Bunch of radishes
- 3 spring onions
- 150 g dried apricots or raisins
- 150 g almonds
- Mayonnaise, about 100 grams
- Curry powder, about 1 teaspoon
- 4 Lamb sausages
- Optional: roast nuts for 15-20 minutes in an oven at 180 degrees
- Add the cauliflower florets to the bowl of a kitchen machine and pulse until the cauliflower resembles couscous.
- Mix the cauliflower with the couscous (cauliflower makes the mixture lighter in texture, but also more sticky – adjust according to your preference)
- Add 800 g of boiling water to the couscous/cauliflower mixture. Cover and leave for about 4 minutes
- Cut the vegetables and dried fruits into small pieces
- Chop the herbs finely
- Crush or roughly chop the nuts
- Add a bit of lemon juice and (optionally) zest to the couscous
- Fry the lamb sausages until well cooked
- Mix some curry powder with the mayonnaise
- Fluff up the couscous with a fork
- Mix the vegetables, dried fruits and nuts with the couscous
- Serve the couscous with the meat on top and the curry mayonnaise on the side
If making this as a vegetarian dish, add some powdered ginger, cinnamon (just a little!) and cumin to the couscous. You could add some goats cheese or chickpeas to substitute the meat.
And now you are ready to enjoy this vegilicous dish!
|Whole dish||Per person|