Name: Raw Couscous — Mediterranean Style!
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 cauliflower ((medium, cut into florets)); pinch of turmeric; 1/2 celery stalk ((chopped fine)); 6 cherry tomatoes ((cut brunoise)); 2 Tbsp capers; 10 sun-dried tomatoes ((soaked for 2 hours, rinsed and chopped fine)); 3 Tbsp olive oil ((extra virgin)); 1/3 tsp cumin ((ground)); 1 Tbsp parsely ((fresh, chopped)); 1 Tbsp coriander ((fresh, chopped)); salt ((to taste)); black pepper ((to taste)); 1/2 red bell pepper; 1/2 cup cashew ((soaked for 2 hours and rinsed)); 2 Tbsp apple cider vinegar; salt ((to taste)); pepper ((to taste)); 1 carrot ((peeled)); 1 lime juice; 1/2 Tbsp coriander ((chopped, fresh)); 1 Tbsp olive oil; salt ((to taste))

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Serves

Level

Easy

Ingredients

Ingreds.

Total

30min

Couscous! What a wonderful name for a wonderful dish. Couscous is one of the world’s most favorite foods, with a history that goes back centuries in North Africa. It’s a staple food throughout much of North Africa and the Middle East, and is also quite popular in Europe and the Mediterranean. I bet it would go great with some halvah!

This innovative raw vegan version of the classic couscous is inspired by Mediterranean flavors. It’s got capers, sundried tomatoes, parsley and (of course) olive oil! Cauliflower makes for a great couscous base, and there’s more than enough awesome rawsome ingredients to keep you nourished and delighted.

Couscous! It’s so nice, you’ll want to make it twice.

Ingredients

Couscous

1 cauliflower (medium, cut into florets)
pinch of turmeric
1/2 celery stalk (chopped fine)
6 cherry tomatoes (cut brunoise)
2 Tbsp capers
10 sun dried tomatoes (soaked for 2 hours, rinsed and chopped fine)

Emulsion

3 Tbsp olive oil (extra virgin)
1/3 tsp cumin (ground)
1 Tbsp parsely (fresh, chopped)
1 Tbsp coriander (fresh, chopped)
salt (to taste)
black pepper (to taste)

Sauce

1/2 red bell pepper
1/2 cup cashew (soaked for 2 hours and rinsed)
2 Tbsp apple cider vinegar
salt (to taste)
pepper (to taste)

Garnish

1 carrot (peeled)
1 lime juice
1/2 Tbsp coriander (chopped, fresh)
1 Tbsp olive oil
salt (to taste)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

Couscous

In a food processor, blend the cauliflowers floret to reach couscous consistency. Transfer to a bowl and mix with remaining ingredients.

Emulsion

In a bowl, mix all the ingredients. Add to the couscous and mix well.

Sauce

Blend all the ingredients until smooth and creamy in a high-speed blender.

Garnish

Make spaghettini with the carrot using a spiralizer. Mix with lime juice, salt and chopped coriander. (In case you don’t have a spiralizer, you can make fettuccine using a peeler.

Assembly

Use a mould to give the couscous a circular shape and top with spaghettini. Splash the plate with some sauce to have a very colorful effect.

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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