This dish is one that I’ve been wanting to make under my “must try vegan recipes list”. The star ingredients isn’t cous cous or cauliflower but cashew nuts and raisins because cous cous taste AWESOME only with these two. It’s my fool proof ingredients to have before I make any cous cous dishes.
And here are the ingredients to make this absolutely delightful light meal:
1 small floret of cauliflower
1 tablespoon of black pepper
pinch of salt
1 small japanese cucumber, sliced
1 handful of raw cashew nuts
1 handful of green raisins
1 tablespoon of argan oil
1/2 cup (small) of cous cous
1 cup of water
First drizzle argan oil, pepper and a pinch of salt and mix the cauliflowers with your hands to make sure all parts are well covered. Place it into a pre heated oven of 200 celsius and roast it for 20 minutes. Turn sides half way so that they are evenly roasted. To make cauliflower more crunchy put them slightly longer in the oven. The cauliflower turned out beautiful and had a nutty argan oil flavour to it, it’s even better than truffle oil!
As the oven ticks at 10 minutes, start boiling a pot of water and once it’s done add in pre-packed curry powder and a pinch of salt or soya sauce. Stir well and add in cous cous from a small cup. I always add 1/2 cup of cous cous to 1 cup of water or even less as I like my cous cous soft, fluffy and a little dry. After 5-7 minutes, use a fork to fluff out the cous cous and yum it already taste so good!
Add on sliced cucumbers, cashew nuts and rasins and you have such a happy meal looking at you.
Once cauliflower is done, add them into your cous cous and mix them well. Oh my, it’s so delicious I am tempted to make this tomorrow again!