Cauli ‘couscous’

Cauliflower – the ‘new’ potato! That’s like saying orange is the new black…
Look, like orange {as in the colour – not the fruit}, cauliflower is not for everyone – but me, I like it! {I don’t care much for orange though…}
I find it much lighter than potato and it lends an interesting twist to the meal.
Hubby – not such a fan…! Although he did enjoy the cauli-mash.
With my blender well and truly broken from a previous terrine-blending-exercise, I had to settle for slightly more course couscous, as I had to crumble the raw cauliflower with my fingers. {Stick blender did not do the trick – it made it into a mush.}
Right, so with my slightly large couscous as a base, I whipped up quite a tasty Mediterranean-inspired couscous salad.

You will need:
Cauliflower, crumbled or blitzed into a crumbly texture
Olive oil
Salt
Wholegrain mustard
Small Roma tomatoes
Green pepper
Chorizo sausages
Sundried tomatoes
Feta cheese
Fresh sweet basil leaves
Olives
Bird’s eye chili, finely chopped {adds a nice kick!}

Pour boiling water over the cauliflower couscous and let it sit for 15minutes or so. Drain through a sieve and drizzle with olive oil and about a tsp of wholegrain mustard. Season with fine salt and mix well.
Fry the chorizo in olive oil and add diced green pepper & chili – fry until well cooked and golden – then let it cool to room temperature.
Toss all the other ingredients together {as much of each as you like}, as well as the couscous and chorizo & peppers.

Such a perfect meal on a hot summer’s eve – and quick to make too! Enjoy with a cold glass of dry white vino. Cheers! X

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