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
- 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.
- 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.
- 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.
- Remove from the skillet and drain the excess fat on a plate lined with paper towels. Transfer to the couscous salad bowl.
- Mince the scallions (cut off half of the green stems), mint and dill. Coarsely chop the walnuts. Add to the salad.
- 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.
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.
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