If you know me (and I'm sure you do) I’ve been intrigued with couscous for a while. It's my go to meal when I'm hungry, when I'm sad, when I'm happy or if I have five people over and not enough food to feed them.
I’ve experimented with so many different kinds before chancing upon a recipe for a carb free one that substituted Cauliflower for the actual grain. In the interest of always looking for different things to make on a ‘diet’ I decided to try it out one weekend. So what does a tired, hungry vegan (yes I have been vegan on and off for a while) eat on Sunday nights when everyone else is having chicken curry?
It’s delicious and not so heavy on the tummy though I promise you, you will be full to bursting by the time you’re done eating. Leftovers taste pretty good the next day too!
What you need
1 head cauliflower
1 yellow pepper (cut into thick slices)
2 large red carrots (sliced length wise)
1 or 2 small whole onions (with skin)
5 or 6 large cloves garlic (with skin)
Chicken or Veg Stock
Serves: 2 (or 1 very hungry person)
Drizzle olive oil, salt & pepper onto your veggies & roast for 30 minutes
|Just the right portion size|
Cut the cauliflower into florets and whizz in the mixer till you get ‘grains’
|In my mini mixer genie|
|The correct consistency|
Heat on a pan, and let your couscous ‘cook’
Slowly add your stock, making sure the couscous soaks it up and dries out. The last thing you want is mushy cauliflower goop.
Roughly chop the peppers and carrots into pieces that are around the same size and add to the pan.
Using tongs, simple squeeze the onion out of its skin. It bursts out in a most satisfying way. Chop up and add to the cous cous.
|Ready to be 'popped'|
Squish the garlic out of its skin using the back of a knife and add to the cous cous. Mix well - you don't want someone eating an entire head of garlic in one bite (though I don't think I'd complain if that happened to me)
Drizzle olive oil, garnish with lemon juice & parsley or mint and serve!
|A perfect accompaniment to some good roast beef|