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Broccoflower Couscous Recipe

Broccoflower Couscous Recipe

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Ingredients

Count

Nutrition

1369

Calories

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Ingredients:

Serving

1 head of broccoflower , broken into florets the size of tiny peas
1 cup champagne grapes, stems removed
1/3 cup finely diced confetti carrot
1 tbsp chopped fresh tarragon
2 tbsp chopped fresh cilantro
1 tsp fresh lavender , soaked 15 minutes in filtered water, drained, patted dry, and lightly crushed, - optional
1 1/2 tsp freshly ground coriander seeds - optional
1/8 - 1/4 cup extra virgin olive oil
2 tbsp champagne vinegar or white wine vineagar
2 tbsp freshly squeezed orange juice
celtic sea salt and freshly ground pepper
2 tbsp freshly ground cinnamon
2 tbsp freshly ground green cardamom
2 tbsp freshly ground coriander
2 tbsp freshly ground cumin
1 clove garlic
1/2 tsp freshly ground turmeric
1/8 tsp freshly ground cayenne pepper
6 grains smoked salt
1/4 tsp celtic sea salt
1 cup olive oil
4 tsp villa manodori balsamic vinegar
1 tbsp fresh chervil leaves
2 tsp fresh tiny tarragon leaves
2 tsp fresh micro flat-leaf parsley leaves

Directions:

Combine the broccoflower, grapes, carrot parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix.
Season to taste with salt and pepper.
Place a shallow ring mold 5 inches in diameter in the center of each plate.
Fill it to a depth of 1/2 inch with the couscous, and then gently press on the coucous with the back of a spoon.
Remove the ring mold.
Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.
Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)
Process in blender for 2 - 3 minutes, or until the outside container is warm.
Pour into a glass jar or bowl, cover, and let stand overnight.
The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.
Drizzle 1 tsp of the Curry Oil and 1 tsp of balsamic vinegar around the plate.
Sprinkle with chervil, tarragon, and parsley leaves.
Pair this salad with Gewuztraminer wine such as Trimbach or Lorentz from Alsace or a Gewurztraminer from Edmeades in California's Anderson Valley is preferable.
This recipe is from Charlie Trotter's 'Raw' cookbook.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1369.12 Kcal (5732 kJ)
Calories from fat	1240.86 Kcal
		% Daily Value*
Total Fat	137.87g	212%
Cholesterol	3.06mg	1%
Sodium	23.58mg	1%
Potassium	497.8mg	11%
Total Carbs	40.06g	13%
Sugars	19.95g	80%
Dietary Fiber	8.69g	35%
Protein	5.74g	11%
Vitamin C	27mg	45%
Vitamin A	0.2mg	5%
Iron	8.6mg	48%
Calcium	278.1mg	28%

Amount Per 100 g
Calories	429.43 Kcal (1798 kJ)
Calories from fat	389.2 Kcal
		% Daily Value*
Total Fat	43.24g	212%
Cholesterol	0.96mg	1%
Sodium	7.4mg	1%
Potassium	156.14mg	11%
Total Carbs	12.56g	13%
Sugars	6.26g	80%
Dietary Fiber	2.73g	35%
Protein	1.8g	11%
Vitamin C	8.5mg	45%
Iron	2.7mg	48%
Calcium	87.2mg	28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

38.1

Points
40

PointsPlus

Good Points

saturated fat free,
very low sodium,
cholesterol free,
good source of fiber

Bad Points

High in Total Fat

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