Cauliflower tabbouleh with couscous
Quick vegetarian cauliflower tabouleh with couscous
A delicious vegetarian cauliflower tabouleh with couscous, spring onion and pomegranate seeds.
Preparation
Combine the couscous with 200 ml of hot water and World Spice Meal - Couscous. Cover with aluminum foil and let it soak for about 5 to 8 minutes.
Meanwhile, finely chop the garlic. Dice the cucumber, slice the spring onion into rings, and quarter the cherry tomatoes.
In a food processor, pulse the cauliflower florets together until coarse crumbs form.
Mix the couscous with the garlic and cauliflower crumble. Add the cucumber, scallions, cherry tomatoes, pomegranate seeds, lemon juice, and olive oil to the salad. Season with salt and pepper to taste. Toss everything together.
Finely chop the fresh parsley and garnish the cauliflower tabbouleh salad. Serve with Turkish bread.
Ingredients
- 350 g voorgesneden bloemkoolroosjes
- 250 g cherrytomaten
- ½ komkommer
- 2 bosui
- 100 g granaatappelpitjes
- 1 citroen
- 200 g couscous
- 1 teen knoflook
- 1 el World Spice Meal - Couscous
- ½ bosje verse peterselie
- 200 ml heet water
- 2 el olijfolie
- peper en zout, naar smaak
- Turks brood, naar voorkeur
Supplies
- Food processor
