Couscous and cauliflower salad

September 13, 2011  • 

 

This is a light yet filling salad; the couscous and cauliflower mesh so well that they are hard to tell apart, the chicken bits seasoned with sumac and pepper bring some tasteful protein and the raspberries jolt the taste buds with tangy notes.

 


INGREDIENTS: 6 to 8 servings

 

  • 9 ounces of cauliflower florets (250 g.)
  • 1 1/2 cups of couscous
  • 1 1/2 cups of chicken stock
  • 3/4 cup of golden raisins
  • 1 bunch of mint
  • 1/2 cup of raspberry vinegar
  • 1 cup of walnut oil (substitute olive oil)
  • 1 1/2 teaspoon salt (or to taste)
  • 14 ounces of chicken breasts
  • 2 teaspoons of sumac
  • 1/4 teaspoon of ground pink peppercorns
  • 1/4 cup of fresh dill
  • 1 bunch of scallions
  • 1 basket of raspberries (150 g.)
  • 1/2 cup of walnuts
  • 3 tablespoons of vegetable oil

 

METHOD:

 

  1. Place the cauliflower florets in the bowl of a food processor. Pulse for a few seconds until the florets take on the texture of small grains resembling couscous grains.
  2. Pour the chicken stock into a two-quart pot; transfer the cauliflower grains into the pot and bring the mixture to a boil. Boil the mixture for one minute; pour the couscous into the boiling stock and lower the heat to medium. Simmer the couscous and cauliflower for 5 minutes and turn off the heat. The couscous should have absorbed all the stock and be fully cooked. Place the raisins on top of the couscous mixture, toss the mixture a bit, cover and set aside.
  3. Clean the chicken breasts, remove all visible fat and sprinkle with salt, sumac and freshly ground pink peppercorns. Cut in small chunks. Heat the vegetable oil in a skillet and stir-fry the chicken over medium-high heat until seared and cooked but still moist, about 3 minutes.
  4. Remove from the skillet and drain the excess fat on a plate lined with paper towels. Transfer to the couscous salad bowl.
  5. Mince the scallions (cut off half of the green stems), mint and dill. Coarsely chop the walnuts. Add to the salad.
  6. In a small bowl, pour the raspberry vinegar, the walnut oil and salt and whisk to emulsify. Pour the dressing over the couscous salad and mix. Taste and adjust seasoning.

 

Plating:

 

Place the couscous salad in a small bowl, packing it well. Invert the bowl onto a serving dish. Garnish the edge all around with raspberries and serve.

 

 

Comments

14 Comments  •  Comments Feed

  1. Sonia Rumzi says:

    My God! Not only is it beautiful but sounds amazing!

  2. Rosa says:

    What a beautiful salad and original combination of ingredients!

    Cheers,

    Rosa

  3. Nuts about food says:

    What a beautiful presentation. My mother in law makes couscous with roasted cauliflower and it is a delicious combination.

  4. Chef Chuck says:

    Simply Beautiful ! So healthy… Thank you 🙂

  5. T.W. Barritt says:

    That is a beautiful combination – the raspberries are perfect!

  6. Steve @ HPD says:

    What’s the culinary equivalent of “pitch perfect”? That’s just a great all-around salad. Cheers!

  7. Adelina says:

    Interesting combination of flavors but sounds like they blend beautifully together. I love your presentation too 🙂

  8. Magic of Spice says:

    I absolutely love this! What a fabulous and original salad…the flavor combination is so delightful 🙂

  9. Trix says:

    You are ALWAYS coming up with the best things to do with cauliflower. Would you mind if I dubbed you the cauliflower queen? I think it is a very respectable title. : )

  10. domi says:

    Présentation 10/10, saveur 10/10….excellent

  11. Kelly Abdulnour says:

    I made something very similar to this after seeing this recipe. It is a burghal salad with fresh orange juice and chopped olives. Add some spices, lettuce and tomato and voila.

  12. day bed says:

    Thanks for the good writeup. It actually wwas a entertainment account it.
    Glance complex to far delivered agreeable from you!
    By the way, how could we keep in touch?

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