THE CONSCIOUS KITCHEN
PHOTOGRAPHY + STYLING PORTFOLIO
April 24, 2018
Moroccan Cauliflower "Cous Cous" Salad
1 lemon - juiced
1/2 red onion, finely diced
50g (1 cup) parsley, finely chopped
25g (1/2 cup) coriander or mint, finely chopped
1 small cauliflower
1 cucumber, diced
200g cherry tomatoes
100g (1/2 cup) chopped dates or currants
1/2 cup toasted pumpkin seeds
1/4 cup extra virgin olive oil
2 heaped teaspoons Moroccan Seasoning
1/2 teaspoon salt
In a small bowl add the lemon juice and red onion. Mix and allow to pickle while you prepare the rest of the salad.
Remove the florets from the cauliflower stalk, and place them into a food processor.
Pulse until finely chopped.
Pour the cauliflower into a large bowl and add the remaining ingredients, including the pickled onion and lemon juice.
This salad will store well in a glass jar in the fridge for up to 3 days.
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