Cauliflower Couscous
Cauliflower Couscous
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  • 2 medium-sized cauliflower
  • 3 fresh plum tomatoes
  • 2 cups (500 ml) chicken broth
  • 2 teaspoons (10 ml) couscous spices (see note)
  • 1/2 teaspoon (2.5 ml) ground coriander
  • 2/3 cup (150 ml) carrots, peeled and diced
  • 2/3 cup (150 ml) turnips, peeled and diced
  • 1/2 cup (125 ml) zucchini, diced
  • 1/3 cup (75 ml) raisins
  • 1 cup (250 ml) canned chickpeas, rinsed and drained
  • 2 tablespoons (30 ml) fresh parsley, chopped
  • Harissa sauce, to taste
  • Salt and pepper
  • Preparation
  • Cut the cauliflower into large florets. With a knife, thinly slice across the top of the cauliflower florets to get small pieces that recall the very fine couscous grains. Place in a bowl. Keep the stems of the cauliflower to prepare a Cream of Cauliflower Soup (see Cream of Cauliflower Soup).
  • With a knife, make an X-shape incision at the end of each tomato. Plunge them into boiling water for 1 minute, Cool the tomatoes under cold running water and drain. Peel, dice and add to the cauliflower.
  • In a saucepan, bring the broth to a boil with the couscous spices and coriander. Add the carrots and turnips to the broth and cook until tender. Add the cauliflower, tomatoes and the remaining ingredients. Bring to a boil and simmer over medium heat for about 5 minutes. Stir a few times during cooking. Adjust the seasoning. Delicious served with grilled chicken.
  • Description
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