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Recipe by:Trisha and Kuteer
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Raw Couscous — Mediterranean Style!
Prep:15minTotal:30minServes:4
Ingredients
Couscous
- 1cauliflower(medium, cut into florets)
- pinch of turmeric
- 1/2celery stalk(chopped fine)
- 6cherry tomatoes(cut brunoise)
- 2Tbspcapers
- 10sun dried tomatoes(soaked for 2 hours, rinsed and chopped fine)
Sauce
- 1/2red bell pepper
- 1/2cupcashew(soaked for 2 hours and rinsed)
- 2Tbspapple cider vinegar
- salt(to taste)
- pepper(to taste)
Garnish
- 1carrot(peeled)
- 1lime juice
- 1/2Tbspcoriander(chopped, fresh)
- 1Tbspolive oil
- salt(to taste)
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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.
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Ingredients
Couscous
Sauce
Garnish
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Couscous
Emulsion
Sauce
Garnish
Assembly
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Directions
Couscous
Emulsion
Sauce
Garnish
Assembly
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Notes
