Cauliflower Couscous (Tabouleh)
Flavours of mint and lemon. That subtle crunch of just-cooked couscous semolina. Add a dash of chopped parsley and it’s called Tabouleh, a Middle-Eastern staple dish that the British somewhat incorrectly call Couscous. Memories of many a delightful meal at the Auberge La Pomme d’Or in Sancerre, France, and especially one lunch where Chef Didier Turpin thoroughly enchanted us with a Cauliflower Couscous or Tabouleh.
I just happened to have a lovely organic cauliflower in my fridge along with some parsley, a bunch of fresh mint leaves and a big, juicy lemon. Perfect for creating a fat-free version of Didier’s delicious, gluten-free, grain free side dish. It’s fast and easy to make, it brings a bit of crunch to your meal, it’s just like “the real thing” and it’s really good!
Cauliflower Couscous (Tabouleh)
Gluten free, fat free and Phase 2 compliant if you want it to be, vegetarian, raw, fresh and delicious – this recipe has an awful lot going for it. Serves 2 or 3.
Ingredients
½ a head of cauliflower, broken into a few large pieces
the juice of half a lemon
3 or 4 stalks of parsley, leaves only
2 stalks of mint, leaves only
20 g olive oil (or more to taste; omit for a fat-free Phase 2 compliant version)
Method
- Add all ingredients to your TM bowl or to a food processor and give 2 Turbo pulses (½ second each). That’s it!
Serve as a starter/first course or as a side dish with hot or cold fish, poultry, or meat.
Bon appétit !
