A beautiful couscous dish, packed with Mediterranean flavor, covered with a sweet and creamy red pepper sauce, and topped with veggie pasta. This is (almost) too pretty to eat!

Mediterranean Couscous in Red Pepper Sauce [Vegan]

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For the 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 sun-dried tomatoes, soaked for 2 hours, then rinsed and chopped fine
For the 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
For the Sauce:
  • 1/2 red bell pepper
  • 1/2 cup cashews, soaked for 2 hours and rinsed
  • 2 tablespoons apple cider vinegar
  • Salt and pepper, to taste
For the Garnish:
  • 1 carrot, peeled
  • Juice of 1 lime
  • 1/2 tablespoon chopped fresh coriander
  • 1 tablespoon olive oil
  • Salt, to taste


For the Couscous:
  1. In a food processor, blend the cauliflowers floret to reach couscous consistency. Transfer to a bowl and mix with remaining ingredients.
For the Emulsion:
  1. In a bowl, mix all the ingredients. Add to the couscous and mix well.
For the Sauce:
  1. Blend all the ingredients until smooth and creamy in a high-speed blender.
For the Garnish:
  1. 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.
  1. 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.


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