Salad of Moroccan Couscous Made with cauliflower and Fava beans
This tasty and simple one-pot dinner requires minimal cleanup. In place of the traditional Moroccan staple of couscous, we've prepared a delicious salad with fresh cauliflower, dried apricots, red pepper, arugula, buttery fava beans, and a zesty orange vinaigrette. This flavorful mash-up works as well as a hearty dinner or a refreshing lunch the next day.
Serving 2 portions.
1red bell pepper, chopped
2 green onions
2 cups of arugula
½ head of fresh cauliflower
½ teaspoon of cumin
1 Fava beans can)
½ cup dried apricots (
2 pinches ground ginger and a drop of olive oil
½ tsp. pumpkin Seeds
How to prepare:
Prepare the red pepper by rinsing it and discarding the stalk and seeds. The red pepper is diced. Rinse and dice the green onion. If using fresh parsley, rinse and cut the herb. Rinse the arugula well. Cut the orange(s) in halves and remove the seeds before squeezing the juice into a container. Rinse the cauliflower head. Cut it into small pieces with a knife, or for a more efficient way, grate it with a cheese grater into couscous-like bits.
Add cauliflower, cumin, red pepper, and green onion to a bowl.
Drain and rinse the fava beans. The dried apricots have been cut into little bits.
Stir the beans and dried apricots in the basin to incorporate them. Add salt and pepper to taste.
Whisk together half of the orange's juice (enjoy the remaining half as a side dish), ground ginger, and olive oil. (To eliminate oil from this dish, omit the oil. (and underwater) Paprika or cayenne can be used to add heat to the meal, if desired. Add salt and pepper to taste. Add orange zest for added taste.
Pour half of the orange dressing over the vegetables and incorporate with a whisk. Begin plating with the arugula, then add the cauliflower “couscous” combination. Drizzle the leftover orange dressing over the salad. If desired, garnish with sunflower seeds and fresh parsley.