Couscous is a dietary staple in Mediterranean countries, and often jazzed up with flavor packed ingredients. Though there’s no couscous involved in this recipe, the cauliflower acts as a tiny grain after being pulsed in a food processor; it’s look and texture is almost exactly like that of couscous.
This recipe uses fresh vegetables to create a satisfying vegetarian dish full of flavor. The cauliflower couscous is a light, healthy alternative especially for people with gluten sensitivity. The goji berries are great way to add a slight sweetness, richness and flavor to the vegetables without adding sugar. Use the freshest, brightest vegetables available at the local markets to make the dish really stand out.
What You'll Need:
1 whole cauliflower 1 tablespoon safflower oil 2 tablespoons pistachios, toasted (I used Turkish Antep Pistachios) 1/4 cup Italian parsley leaves, chopped 1/2 teaspoon red chile flakes 1 green onion, chopped 2 tablespoons goji berries 1 cup cooked chickpeas, (optional: roast them in a bit of oil & salt) 1 tablespoon Champaign Vinegar or White Vinegar chopped fresh cilantro (optional)
The flavors together are an ode to my husband's Turkish background by incorporating Turkish pistachios, parsley and chickpeas. Together, these ingredients add much flavor that compliment each other very well. The heat of the chile flakes is balanced by the sweetness of the goji berries.
In a mortar pastel you'll want to crush the pistachios. I used Turkish pistachios over California Pistachios. Personally, I love Turkish Antep Pistachios. They are the smallest pistachio, but they feature a rich, velvety and nutty taste. My local produce store carries them, and they can easily be found online or Middle Eastern markets.
It's amazing how the texture and the look f the califlower look like real couscous when it’s “riced.” But, you'll want to be careful not to over mix; you don’t want to puree the cauliflower at all. Once you have the "couscous" ready, toss the mix with the rest of the ingredients, but not too much so it stays fluffy.
What To Love
- This recipe is as healthy as it gets. It's raw, delicious and nutritious.
- Cauliflower also contains phytonutrients called glucosinolates that can help activate detoxification enzymes and regulate their activity.
- Excellent source of vitamin C, and a very good source of manganese, cauliflower provides us with two core conventional antioxidants
- Goji berries contain more carotenoids than any other food, high in fiber, boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals.
- Pistachios are high in potassium, vitamin K, and vitamin B6; as well as 6 grams of protein, 3 grams of fiber and 15 grams of fat, including only 2 grams of saturated fat.
- <h4>What You'll Need:</h4>
- 1 whole cauliflower
- 1 tablespoon safflower oil
- 2 tablespoons pistachios, toasted and crushed (I used Turkish Pistachios)
- 1/4 cup Italian parsley leaves, chopped
- 1/2 teaspoon red chile flakes
- 1 green onion, chopped
- 2 tablespoons goji berries
- 1 cup cooked chickpeas, (optional: roast them in a bit of oil and salt)
- salt, to taste
- 1 tablespoon Champagne Vinegar or White Vinegar
- chopped fresh cilantro (optional)
- In a mortar pastel you'll want to crush the pistachios.
- Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all.
- Toss in and add the pistachios, goji berries, parsley leaves, red chile flakes, green onion, and chickpeas. Add Vinegar and a pinch of salt, to taste.
- Top with cilanto or more parsley. Serve it as a side or enjoy as a main dish.