Morrocan 'Cous cous' with Roast Carrots & Green Onions
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Cook time: 
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Serves: 6
 
Ingredients
Cous cous
  • 3 c Cauliflower, roughly chopped
  • ½ c Buckwheat, soaked for 5 hours, rinsed well and cooked
  • 1 tsp Extra Virgin Coconut Oil
  • 1 c Red Onion, finely diced
  • 2 Garlic cloves, minced
  • 2 tsp Fresh Turmeric (1 tsp if dried)
  • ¼ tsp Cumin
  • ⅛ tsp Cinnamon
  • 1 c Green Onions
  • 1 c Parsley, chopped
  • 1 c Cilantro, chopped
  • ¼ c Mint, chopped
  • 1 tsp Orange zest (optional because I know it's annoying to have to buy an orange just for the zest)
  • ¼ c Dried Apricots (natural -the brown ones)
  • ½ c Almonds, chopped
  • Several Grinds of Black Pepper (to potentiate the turmeric)
  • Sea(weed) Salt, to taste
Roast Veggies
  • 1-2 bunches of Carrots, halved lengthwise if they are big
  • 1-2 bunches of green onions, halved if they are big
  • 1 tsp Extra Virgin Coconut Oil
  • Sea(weed) Salt to taste
Tahini Sauce
  • ¼ c Tahini
  • ¼ c Water
  • ¼ c Lemon juice (and zest)
  • 2-4 Garlic cloves
  • 1 tsp Fresh Turmeric (1/2 tsp if dried)
  • ¼ tsp Cumin
  • Sea(weed) Salt to taste
  • Several grinds of Black Pepper (to potentiate the turmeric)
Instructions
For the Cous cous:
  1. Bring soaked buckwheat to a boil, in enough water to just cover it, turn the heat way down and cover with a lid. It will take 5-10 minute to cook.
  2. In a food processor, blend the chopped cauliflower until it resembles cous cous (don't over-blend it!) If you don't have a food processor, grated it or chop it finely by hand.
  3. In a large frying pan on med/low heat sauté the onion and garlic in the coconut oil until soft.
  4. Add the spices, sauté a little more and then add the cooked buckwheat.
  5. Turn the heat off (optional: let cool entirely if you want to keep the next part totally raw)
  6. Add the cauliflower, herbs, green onions, orange zest, almonds and apricots
  7. Adjust seasoning (s&p)
  8. Top with the warm roasted veg and tahini sauce.
For the Roasted Veg:
  1. Preheat the oven to 325*F
  2. Toss the veggies with the oil (melt it on the baking sheet in the oven first if it's still solid) & salt
  3. Roast for 15-20 minutes or until everything has mellowed and softened but doesn't have too much colour.
  4. The onions will probably be finished before the carrots, so it's a good idea to bake them on different baking sheets or on separate sides so that you can remove them and put the carrots back in.
For the Tahini:
  1. Blend all ingredients together with a hand blender or in a real blender.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/roots/cauliflower-cous-cous-with-roasted-veggies-tahini-sauce/