This recipe uses cauliflower as a substitute for typical couscous. This couscous would be a good idea to use as a complementary side dish for various plates. Although we also gave you a suggestion for a tasty vinaigrette here, it's totally up to you to vary or alter it.
If you're not familiar with couscous, it is a North African dish made of semolina and wheat flour. In a way, you could call it pasta. It comes in tiny grains, smaller than quinoa, and can be cooked with just boiling water- no stove needed. We love it so much because it easily absorbs any flavor you put into it!
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Ingredients for Cauliflower Couscous:
Method of preparing the Cauliflower Couscous:
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Preheat oven to 350°F/ 175°C. (You may want to prepare your toasted pumpkin seeds in the oven while preparing the couscous - they take 7-8 minutes to toast).
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Slice the cauliflower into quarters and cut off the outer part from the hard inner core. Break this into smaller florets using a knife or your own hands. Place the cauliflower florets in a food processor and process them until they resemble couscous granules.
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For the vinaigrette, combine and stir lemon juice, salt, fresh ground pepper, cumin, and sumac together.
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Whisk the mixture in olive oil. Finally, add herbs, golden raisins, and pumpkin seeds to the cauliflower "couscous," then pour in the vinaigrette.