Monday, September 21, 2009

Cauliflower Couscous Recipe

Have I told you about my new Cauliflower couscous recipe yet? It's dead simple but makes a lot of sense. Instead of needing to use some of the precious sauce from the stew to make up the couscous you use the water from quick steaming the cauliflower instead. So the entire cauliflower couscous recipe goes like this:

Chop up half a cauliflower into small florets about 1-2 cms, wash and set aside.

Bring to the boil just enough water to cover the cauliflower.

Meanwhile place a large knob of butter in a glass caserole dish, and add a half cup of hot water, black pepper, salt and maybe harrissa. Stir until the butter has melted then add three cups of instant couscous.

Add the cauliflower to the pan, boil for about 2-3 minutes then add the entire contents solid and liquid to the couscous. Cover and leave for three minutes, then stir and allow steam to escape.

Serve with a delicious tagine or couscous stew.

There, one Cauliflower couscous recipe done.