This would have to be my favourite recipe so far. The tang of citrus merges with the sweetness of the honey and the depth of the cumin. Delicious! Now it’s not exactly a pretty meal, difficult to present well without some really nice bowls or such, but the taste is amazing, and the orange pieces nestled in a bed of couscous do look quite appetizing. I didn’t have raisins or almonds so I sliced up some dates which worked beautifully- their texture was great in this dish. Next time I’ll include the almonds, the crunch will be fantastic. I will definitely cook this one again, least of all because it’s sooo quick and easy!
Cauliflower Couscous with Cumin Honey Dressing
Adapted from Raw Epicurean
Serves 4 – 6
1 cup couscous
2 tsp lemon juice
2 tbsp olive oil
1 tsp ground cumin
1 tbsp honey
1/2 head cauliflower, cut into florets
3 spring onions, chopped
1/2 cup raisins,
1/2 cup almonds, roughly chopped
salt & pepper, to taste
handful fresh parsley, to garnish (optional)
1. Boil a cup of water, then place couscous in a medium sized bowl and pour boiling water over. Allow to soak up the water – this should take around 7 minutes – then fluff with a fork.
2. Meanwhile, juice half an orange and combine with lemon juice, olive oil, cumin and honey to form a salad dressing. Peel the remainder of the oranges and cut into segments.
3. In a large salad bowl, combine couscous, orange segments, cauliflower, spring onions, raisins and almonds. Pour salad dressing over, toss to coat and season to taste with salt and pepper.