Cauliflower Couscous with Fresh Herbs and Grilled Pumpkin Seeds
This delicious plant-based cauliflower couscous recipe is gluten-free and raw. Cauliflower is rich in vitamins, minerals and antioxydants. Take this recipe for lunch or to a picnic!
How It's Made
1 cup of fresh parsley
1/2 cup of fresh dill
1/2 cup of Pumpkin seeds
1/2 cup of cranberries sweetened with apple juice
1 cup of cooked green peas
Juice of one lemon
6 tablespoons of olive oil
1 garlic clove
sea salt and pepper to taste
Remove the cauliflower heads from the stem and mix in a food processor to make a fine couscous like texture.
Finely chop the parsley and dill.
In a dry pan, grill the pumpkin seeds on medium heat for 2-3 minutes.
Finely chop the garlic and mix with the lemon juice, olive oil, salt and pepper.
In a salad bowl, mix together the cauliflower couscous, chopped herbs, dried cranberries, green peas and half the grilled pumpkin seeds.
When serving, sprinkle some grilled pumpkin seeds and drizzle with the vinaigrette.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.