Main Dishes Raw Food

Mediterranean Couscous in Red Pepper Sauce

We have arrived in Italy! It’s amazing to be here again, it really feels like coming home! If it weren’t for the bad economy and the corrupt system we’d love to move back here.

The landscape is so beautiful and we’re so excited to see autumn colors in nature again. In Ibiza it remains green all year round, which is quite incredible, but it’s still nice to experience the variation of the seasons.

Best of all is the food of course. The ingredients are amazing! And the hospitality that you find here is difficult to find somewhere else. You feel so welcomed everywhere you go.

Mediterranean Couscous (2)

Today we’re sharing this amazing recipe for a raw couscous with Mediterranean flavors. It’s easy to make and it’s made with ingredients that is easily found in any supermarket. Try it out and let us know what you think!

Mediterranean CouscousMediterranean Couscous (5)

Mediterranean Couscous in Red Pepper Sauce

Serving 4

INGREDIENTS
Couscous
1 medium cauliflower, cut into florets

1 pinch of turmeric
1/2 celery stalk chopped fine
6 cherry tomatoes, cut brunoise
2 tablespoons capers
10 sundried tomatoes, soaked for 2 hours, rinsed and chopped fine

Emulsion
3 tablespoons extra virgin olive oil
1/3 teaspoon ground cumin
1 tablespoon of sweet onion cut brunoise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh coriander

Salt and black pepper, to taste

Sauce
1/2 red bell pepper
1/2 cup / 70 g cashew, soaked for 2 hours and rinsed
2 tablespoons apple cider vinegar
Salt and pepper, to taste

Garnish
1 carrot, peeled
Juice of 1 lime
1/2 tablespoon chopped fresh coriander

1 tablespoon olive oil
Salt, to taste

METHOD
Couscous
In a food processor, blend the cauliflowers floret to reach couscous consistency. Transfer to a bowl and mix with remaining ingredients.

Emulsion
In a bowl, mix all the ingredients. Add to the couscous and mix well.

Sauce
Blend all the ingredients until smooth and creamy in a high-speed blender.

Garnish
Make spaghettini with the carrot using a spiralizer. Mix with lime juice, salt and chopped coriander. (In case you don’t have a spiralizer, you can make fettuccine using a peeler.)

Assembly
Use a mould to give the couscous a circular shape and top with spaghettini. Splash the plate with some sauce to have a very colorful effect.

Buon Appetito!

Don’t forget to follow us on Facebook, Pinterest Instagram!

 

 

You Might Also Like

4 Comments

  • Reply Vajra Christine Nold November 22, 2015 at 2:04 pm

    Yes, I had lived for some time in Ibiza, too and I had a vegetarian restaurant called “La Villa” in Santa Eulalia. I moved back to germany. One reason was that I could not stand there dealing all the time with unserious people staying under drugs.
    I have been to Italy since then many times. I feel much better there. There is nothing like the italians sense for beauty. To me Italy is a much better country, with much more culture than spain. I hope it will recover some time getting rid of the corrupcy.

    • Reply foodieawareness November 23, 2015 at 4:10 pm

      Hi Varja! Oh, a vegetarian restaurant in St Eularia? WHould haveloved to try it out! Yes, Italy is gorgeous!

  • Reply Sudheer July 9, 2016 at 1:08 am

    Beloved Kuteer and Trisha, this is another recipe I tried today… it came out really good.
    Again, I substituted white wine vinegar for the apple cider vinegar and I had no carrots and used raw sweet potato.
    The whole dish tasted fantastic! You make it so easy to ‘cook’ an outstanding and special dish!
    Thank you so much for sharing!
    PS I love the way you write about food Trisha!

    • Reply foodieawareness July 11, 2016 at 9:19 pm

      Thanks Sudheer! Really happy to hear it came out good 🙂

    Leave a Reply