Mediterranean Couscous in Red Pepper Sauce

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]

INGREDIENTS

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

PREPARATION

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.

Assemble:

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.

http://www.onegreenplanet.org/vegan-recipe/mediterranean-couscous-in-red-pepper-sauce/