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Gallery Broccoflower Couscous Recipe Summary Servings: 4
Ingredients Ingredient Checklist 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups) 1/3 cup fine-brunoise-cut carrots 1/3 cup finely diced grapes 2 tablespoons finely diced apricots 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons freshly ground coriander seeds 1 teaspoon fresh lavender 1/3 cup extra-virgin olive oil 1/3 cup freshly squeezed orange juice 2 tablespoons champagne or rice vinegar Celtic sea salt and freshly ground pepper 4 teaspoons Curry Oil 4 teaspoons 25-year-old Villa Manodori balsamic vinegar Freshly ground pepper 1 tablespoon fresh tiny chervil leaves 2 teaspoons fresh tiny tarragon leaves 2 teaspoons fresh micro basil or flat-leaf parsley leaves
Gallery Broccoflower Couscous
Recipe Summary Servings: 4
Gallery
Broccoflower Couscous
Broccoflower Couscous
Broccoflower Couscous
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups) 1/3 cup fine-brunoise-cut carrots 1/3 cup finely diced grapes 2 tablespoons finely diced apricots 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh cilantro 1 1/2 teaspoons freshly ground coriander seeds 1 teaspoon fresh lavender 1/3 cup extra-virgin olive oil 1/3 cup freshly squeezed orange juice 2 tablespoons champagne or rice vinegar Celtic sea salt and freshly ground pepper 4 teaspoons Curry Oil 4 teaspoons 25-year-old Villa Manodori balsamic vinegar Freshly ground pepper 1 tablespoon fresh tiny chervil leaves 2 teaspoons fresh tiny tarragon leaves 2 teaspoons fresh micro basil or flat-leaf parsley leaves
Directions
In a large bowl, combine broccoflower, carrots, grapes, apricots, parsley, tarragon, cilantro, coriander, lavender, oil, orange juice, and vinegar. Season with salt and pepper.
Place a shallow 5-inch ring mold in the center of each plate. Fill it to a depth of 1/2 inch with the couscous. Gently press on the couscous with the back of a spoon. Remove the ring mold. Drizzle 1 teaspoon of the curry oil and 1 teaspoon of the vinegar around each plate. Sprinkle with pepper, chervil, tarragon, and basil.
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All Reviews for Broccoflower Couscous
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All Reviews for Broccoflower Couscous
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
