January is time for slimming down and what better way to ditch some carbs for some vegetables? Especially if you made the veg look like the carbs! 😉
I totally love this recipe; it’s simple, quick and full of goodness, plus it can be served with almost anything. You can also play with the flavours by adding different spices, herbs and vegetables, the key ingredient here is the cauliflower florets – this is what creates the couscous texture.
Just a tip: If you plan to eat more veg by making interesting vegetable dishes, I highly recommend investing in a food processor; it makes the job much easier and creates a lot of options for you to experiment with various textures, plus it’s very fast. You don’t have to go for anything expensive though, just an ordinary one should do the job.
SERVES 4 (as a side dish)
- food processor
- one large head of cauliflower, florets only
- half a head of broccoli, florets only (optional; you could use 25 g of parsley or spring onions instead or just leave it out)
- one red bell pepper, roughly chopped
- 1 tsp vinegar (I use white wine vinegar, you could use whatever you prefer)
- 1/2 tsp mustard
- 2 tsps curry powder (mild/medium/hot, the heat level is up to you)
- 1/2 salt
- freshly ground black pepper
- Separate the delicate florets from the thick parts. Place in the food processor along with the red pepper. Pulse a few times until fine and resembles couscous. Empty the content into a bowl.
- In a small cup, mix the vinegar, mustard and curry powder. Add to the couscous and mix. Season well.
- If you would like to serve it how, add 3 tbsps water to the mix and heat in the microwave (full power) for 2 minutes, stirring half way through.