CAULIFLOWER COUSCOUS

DUCK FAT.. “La Délicate”

A recipe that will enable you to stick to your New Year’s resolutions! Cauliflower is combined with couscous in this appealing, easy-to-digest dish packed with vitamin B and C, trace elements and fibre. This recipe is guaranteed to please with its fresh flavours and textures.

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Preparation : 20 minutes

Baking : 25 minutes

4 people

Cauliflower : 1

DUCK FAT “ Le Délicate” Sublim' : 50 g

Onion : 1

Red pepper : 1/2

Pine nut : 50 g

Garlic : 10 g

Dried tomatoes : 50 g

Raisins : 50 g

Parsley or fresh coriander as desired

Ras el Hanout or coriander + cumin : to taste

Cumin or caraway seeds : 1 tsp. or more as desired

Preserved lemon or lemon zest : 1 Tbsp.

Salt and pepper

Ustensils

Grater

Casserole

Préparation

Dice the onion, pepper and tomato.
Chop the garlic and fresh herbs.
Grate the raw cauliflower florets to obtain a texture similar to couscous (either with a grater or pulse in a food processor).
In the casserole, sweat the onion and garlic in the DUCK FAT “ Le Délicate” Sublim’ for three minutes without browning.
Add the pepper and continue to sweat another two minutes, add the caraway or cumin seeds and the spices.
Add the cauliflower, raisins, a little salt and pepper and cook for 10 to 15 minutes, stirring frequently (the cauliflower should still be slightly crunchy).
At the end, add the dried tomato, lemon and fresh herbs and then the lightly toasted pine nuts.
Check the seasoning.

Tip: in the unlikely event that there is any left, serve the couscous the next day with some lemon juice… yum!

Soup, or puree?