Herbed Couscous Recipe with Cauliflower Couscous
2013
This herbed couscous recipe is a raw food recipe that has no grain in it. Cauliflower couscous is very easy to make, and so nutritious! Cauliflower floretes are simply processed to resemble couscous. I have lots of photos, so I can virtually bring you into the kitchen with me to show you just how to do it. Then the couscous is flavored with herbs and pine nuts and spices for a wonderful savory taste.
I love fresh herbs and often have lots growing in our garden. However, our growing season here in Canada is not long. It’s springtime right now and fresh herbs are harder to come by and quite expensive in the stores. I will show you how to make this even if you don’t have an abundance of fresh herbs, by using dried. Fresh is best, but we can make a pretty good substitute with dried. Come with me into the kitchen!
Herbed Cauliflower Couscous Recipe
Ingredients
1 small head Cauliflower (4 cups)
½ cup Pine nuts
2 Green Onions
½ cup fresh Herbs – chopped
1 bunch Parsley
½ Lemon – juiced
1 Garlic clove
1 Tbsp Nama Shoyu
¼ cup Olive Oil
1 tsp Paprika, Cumin and Salt
½ tsp Black Pepper
Directions
Process the cauliflower florettes in a food processor until they are in little couscous sized bits. I pulse chop them near the end of processing. By starting and stopping the food processor, you will allow the bigger chunks to fall down to the bottom to get caught by the blades and this will enable them to get chopped more evenly into a uniform size. This step may need to be done in 2 batches if you have a smaller processor.
Transfer the cauliflower couscous to a bowl and process the rest of the ingredients together until in small pieces as well. transfer this mixture to the bowl with the cauliflower couscous and mix all together.
This makes a large batch. Half the recipe to make a smaller batch.
Optional ingredients – Change it up
Couscous is also great with chopped up leeks or red onion instead of the green onions.
Adding chopped carrots and red and/or yellow peppers give great color.
The herbs chosen will create the main flavor of this dish. Try lots of Basil and Chives and a lesser amount of Thyme, Rosemary and/or Savory, as available. It’s safer to go lighter on the stronger flavored herbs such as Oregano, Cilantro or Mint. You can experiment slowly by gradually adding herbs and tasting as you go. Try experimenting with other herbs also. Cilantro, Chives and Dill are great in this.
Photo Description
Assemble ingredients
This was my modification for fresh herbs. I found a bottle of dried mixed herbs and it worked quite well, as well as a big bunch of parsley, which we can get easily year round.
Use less of the dried herbs, as the flavor can be concentrated. I used about 3 Tablespoons.
Chop the cauliflower into floretes. I didn’t use the stalk, but saved it for another recipe.
Put the florettes into the food processor.
Process until it is in couscous sized pieces. Pulse chop, by stopping and starting the processor over and over a few times, to help get more uniform size small pieces.
Transfer cauliflower couscous to bowl and add the rest of the ingredients to the processor.
Process the rest of the ingredients until they are also in small pieces.
Add these processed ingredients to the cauliflower couscous in bowl. I forgot the lemon juice so I added it now.
Mix it all together.
It’s ready to serve!
Enjoy! To your optimal health!
Peace, love and happiness, Robin
