Broccoli and Cauliflower Couscous

20 Oct Broccoli and Cauliflower Couscous

Ingredients:

– Extra virgin olive oil (as needed)

– Toasted almonds: 100 grams

– Broccoli: 1 head

– Cauliflower: 1 head

– Parsley leaves: 1/2 cup

– Mint: 1/2 cup

– Lemons (for juice): 2 units

– Basil: 1/2 cup

– Raisins: 100 grams

– Black pepper (to taste)

– Sea salt (to taste)

– Rehydrated sun-dried tomatoes: 100 grams

– Chives: 1/2 cup

Preparation:

1. Place the sun-dried tomatoes in boiling water and leave them to hydrate until they are soft. Then, drain them well and chop them finely.
2. Slice the black olives into strips. Toast the almonds in a dry pan and chop them into coarse pieces.
3. Use a food processor to chop the broccoli and cauliflower until you achieve a couscous-like texture.
4. In a large bowl, combine the processed broccoli and cauliflower with the finely chopped parsley, mint, basil, and chives. Add the black olives, raisins, chopped sun-dried tomatoes, and toasted almonds.
5. Mix everything with the lemon juice, olive oil, black pepper, and sea salt to taste.
6. Refrigerate until ready to serve to allow the flavours to meld.