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Spicy Cauliflower and Chickpea ''Couscous''

Difficulty: Medium

4

Servings

30

Preparation (min)

40

Total (min)

Ingredients

CAULIFLOWER ''COUSCOUS''

  • 1/2 large cauliflower
  • 1/2 cup (125 ml) coarsely chopped parsley
  • 3 green onions, chopped
  • 1 avocado, pitted and diced
  • 2 tbsp. (30 ml) lemon juice
  • 2 tsp. (10 ml) umeboshi vinegar (optional)
  • 2 tbsp. (30 ml) olive oil
  • Salt and pepper to taste

SEASONED CHICKPEAS

  • 4 tsp. (20 ml) paprika
  • 2 tsp. (10 ml) onion powder
  • ¼ tsp. (1 ml) ground Cayenne pepper
  • 2 tbsp. (30 ml) olive oil
  • 3 cups (750 ml) cooked chickpeas
  • Salt and pepper to taste
  • Lettuce or sprouts, for serving

Preparation

CAULIFLOWER ''COUSCOUS''

  1. In a food processor, pulse cauliflower until finely chopped and resembles couscous. Transfer to a bowl.
  2. Add parsley, green onions, avocado, lemon juice, vinegar (if using) and olive oil. Add salt and pepper to taste.
  3. Set aside.

SEASONED CHICKPEAS

  1. In a small bowl, combine spices.
  2. In a non-stick frying pan over medium heat, heat oil and add chickpeas and spices. Cook for about 10 min. Add salt and pepper to taste.
  3. Set aside.

TO SERVE

Arrange lettuce or sprouts in a serving dish. Spoon “couscous” onto greens and top with the chickpeas.

 
Photos : Tango [Vitalité Québec] JANUARY 2014
Recipe: Josée Fiset
 

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