John Myers
Contents
show
Oriental Cauliflower Couscous Pan with Yogurt Dip
The perfect oriental cauliflower couscous pan with yogurt dip recipe with a picture and simple step-by-step instructions.
Yogurt dip
- 250 g Turkish yogurt 10%
- 2 Cloves of garlic
- 1 tbsp Lime zest
- Fleur de sel
couscous
- 250 ml Water
- 0,5 tsp Salt
- 1 tbsp Oil
- 100 g Couscous
- 1 tsp Butter
Cauliflower pan
- 1 smaller Cauliflower
- 1 Halloumi 250 g
- 2 tbsp Raisins
- 2 Shallots
- 0,5 tsp Raz El Hanout / Spice Mix
- Salt
- Pepper
- Oil
Otherwise
- 4 Stems Parsley, roughly chopped
- 1 tsp Fleur de sel
- 0,5 tsp Sumac
Yogurt dip
- Put the yoghurt in a bowl, add the lime zest and finely grate the garlic cloves, stir well and season with fleur de sel and then leave in the refrigerator for at least an hour.
couscous
- Bring the water with the salt and the oil to the boil, pour in the couscous, stir, let it swell over the lowest heat, loosening it up again and again, then remove from the stove, stir in the butter and let it stand for a few minutes with the lid closed .
Cauliflower pan
- Divide the cauliflower into small florets. Peel and halve the shallots and cut into fine slices. Scald the raisins with hot water and let them steep for about 10 minutes, then strain. Cut the halloumi into small cubes. Blanch the cauliflower florets in boiling salted water for about 4 minutes, then remove.
- Heat some oil in a pan, fry the halloumi cubes for about 3 minutes, then remove with a slotted spoon. Now add the cauliflower florets and fry for about 6 minutes, turning.
- In the last two minutes add the shallots, raisins, halloumi and raz el hanout and continue to fry while turning, season with salt and pepper.
Otherwise
- Mix the sumac with the fleur de sel.
finish
- Arrange the couscous on a plate, pour the cauliflower pan over it and then sprinkle with the sumac salt and parsley and serve with the yogurt dip.
Facebook Comments