Cauliflower, Couscous and Pine Nut Salad with Pomegranate Dressing
Download Recipe Ingredients 1 medium cauliflower – cut into small florets I red onion – finely chopped 1 cup gluten free couscous, cooked Half cup of toasted pine nuts 2 tbs currants – or the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at basketcasegourmet.com.au.
Cooking tools:
- Zip-top bag
- Baking sheet
- Parchment paper
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Fine-mesh sieve
- Mason jar
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Fork
- Serving platter
Ingredients
- 1 medium cauliflower – cut into small florets
- I red onion – finely chopped
- 1 cup gluten free couscous, cooked
- Half cup of toasted pine nuts
- 2 tbs currants – or the seeds from half a pomegranate
- 2 tbs red wine vinegar
- 3 tbs Ras el Hanout or any Moroccan spice blend
- quarter bunch coriander – leaves and stalks finely chopped
- quarter bunch parsley leaves – leaves picked and finely chopped
- quarter bunch mint leaves – leaves picked and finely chopped
- 1 large handful baby spinach leaves
- whole parsley leaves, a few currants and pine nuts to garnish
- 3 tbs Basketcase Pomegranate Glaze
- 1 tbs olive oil
- 1 tbs lemon juice
- sea salt
- black pepper
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