Recipe: Cauliflower couscous (+/- 4 persons)

cauli

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.

 

Ingredients

  • 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

Method

  1. Optional: roast nuts for 15-20 minutes in an oven at 180 degrees
  2. Add the cauliflower florets to the bowl of a kitchen machine and pulse until the cauliflower resembles couscous.
  3. Mix the cauliflower with the couscous (cauliflower makes the mixture lighter in texture, but also more sticky – adjust according to your preference)
  4. Add 800 g of boiling water to the couscous/cauliflower mixture. Cover and leave for about 4 minutes
  5. Cut the vegetables and dried fruits into small pieces
  6. Chop the herbs finely
  7. Crush or roughly chop the nuts
  8. Add a bit of lemon juice and (optionally) zest to the couscous
  9. Fry the lamb sausages until well cooked
  10. Mix some curry powder with the mayonnaise
  11. Fluff up the couscous with a fork
  12. Mix the vegetables, dried fruits and nuts with the couscous
  13. 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
Kcal 3885 971
Protein 130g 32g
Carbs 347g 87g
Fat 166g 42g

 

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Posted on February 17, 2017, in Recipes. Bookmark the permalink. Leave a comment.

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