Spring Cauliflower Couscous
Light and fresh Spring Cauliflower Couscous with garlic, mint, and apricots—perfect for a sunny lunch or side dish. Easy, paleo, vegan.
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Cooking tools:
- Spice grinder
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Skillet
- Stove
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Refrigerator
- Serving bowl
Ingredients
- 400 grams riced cauliflower
- 4 cloves garlic
- 1 juice of lime
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tsp coriander seeds (ground)
- ½ cup dried apricots (chopped)
- 1 tbsp red wine vinegar
- ⅓ cup warm water
- ⅓ cup fresh mint (chopped, leave a few leaves intact for garnish)
- 3 green onions (sliced)
- ½ cucumber (deseeded, sliced on diagonal)
- 1 handful almond (chopped)
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