Recipe for cauliflower couscous with bell pepper

Make an extra portion and you immediately have lunch ready for the next day.

Ingredients
Starter or side dish for 4 people
Preparation time 25 minutes

• 1 cauliflower
• 1 red bell pepper
• ½ handful of dill
• ½ handful of parsley
• 1-2 handfuls of purslane
• juice of 1 lemon
• 2 tbsp olive oil
• Lebanese flatbread, to serve

Preparation method
Wash the cauliflower and pat dry. Grate the cauliflower coarsely, into a kind of coarse couscous or rice grains. Use a grater or a food processor for this. Boil the cauliflower in a little water with salt for 3 minutes. Drain well in a sieve. Wrap the cauliflower grains in a clean tea towel, close into a ball and wring out the moisture. Halve the bell pepper, remove the seeds and cut the flesh into tiny cubes. Finely chop the dill and parsley. Wash the purslane and shake dry. Mix the cauliflower grains in a bowl with the bell pepper, chopped herbs, lemon juice and olive oil. Season with salt, (cayenne) pepper and possibly more juice or oil. Put the salad on a platter or in bowls, garnish with the purslane. Serve with (crispy toasted) flatbread.

Enjoy your meal!

See the recipe for the cauliflower recipes in the November issue of Santé.

Recipe and image:Beeldigbeeld/Stockfood