Morrocan 'Cous cous' with Roast Carrots & Green Onions
Author: Dana McIntyre
Prep time:
Cook time:
Total time:
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:
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.
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.
Turn the heat off (optional: let cool entirely if you want to keep the next part totally raw)
Add the cauliflower, herbs, green onions, orange zest, almonds and apricots
Adjust seasoning (s&p)
Top with the warm roasted veg and tahini sauce.
For the Roasted Veg:
Preheat the oven to 325*F
Toss the veggies with the oil (melt it on the baking sheet in the oven first if it's still solid) & salt
Roast for 15-20 minutes or until everything has mellowed and softened but doesn't have too much colour.
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:
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/