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Raw Vegan Couscous Mediterranean Style

Raw Couscous — Mediterranean Style!

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

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)

Method
 

  1. In a food processor, blend the cauliflowers floret to reach couscous consistency. Transfer to a bowl and mix with remaining ingredients.
  2. In a bowl, mix all the ingredients. Add to the couscous and mix well.
  3. Blend all the ingredients until smooth and creamy in a high-speed blender.
  4. 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.
  5. 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.