Cous Cous

Yeeeeaa… This is my first picture posted for one of my raw dishes. Yesterday, I went for the second time at the Raw vegan Potluck in Montreal, organized by the Meetup group and my dish was a success (my first hit was the mix that I put in the burrito recipe, which I changed slightly by adding orange juice). The proof is that everybody served themselves again several times. It was based on a recipe I found in Gabriel Cousens’ book, Rainbow Green Live Cuisine, where I changed some ingredients. Here is the original recipe (serves 2).

  • 1 head cauliflower
  • 1/2 C lemon juice*
  • 1/2 olive oil (optional)
  • Pepper to taste
  • Celtic salt to taste
  • 1 bunch cilantro, finely chopped
  • 1 bunch mint, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 pint cherry tomated, seeded and quartered
  • 1/3 black Moroccan olives, seed and chopped*

Cut cauliflower and place in food processor with « S » blade attachment and blend until a cous cous-like texture is achieved. Place in bowl and add lemon juice, olive oil, salt and pepper. Mix in herbs, tomatoes and olives. Stir well and serve chilled. This dish is great served with flax crackers and Hummus.

*I reduced the quantity of lemon juice in half and added 1/4 C orange juice and since I don’t like olives, I replaced them with sun-dried tomatoes. Also, for more flavour, I added 1 inch of leek.

Let me know if you also thought it was delicious.


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