- 1 small cauliflower – ours isn’t very pretty because its from our kitchen garden
- 250 gram pearl couscous
- 1 vegetable stock cube
- large handful of cherry tomatoes
- half can of chick peas (200 gram)
- 3/4th jar of feta cubes
- 1 shallot
- 1 lemon
- about 90 ml sunflower or other neutral oil
- pepper and salt to taste
- handful of fresh parsley
Kitchen equipment needed
- medium-sized pan with lid
- small knife
- small bowl
- cutting board & chef’s knife
- large bowl
- citrus grater & juicer
Preparation — 20 minutes
Fill a medium-sized pan with water and a vegetable stock cube for extra flavor and bring to a boil. Divide the cauliflower into florets and cook them a few minutes in the boiling water. Transfer the cauliflower to a small bowl with a skimmer and bring the water back to a boil. Cook the pearl couscous in the boiling water until they’re soft, the exact cooking time depends on the type you’re using.
Meanwhile peel and finely chop the shallot. Rinse and finely chop the parsley. Rinse the tomatoes and chop them into halves. Rinse the chick peas if needed. Drain the pearl couscous as soon as they’re soft and also rinse with some cold water to prevent it from sticking.
Finishing the pearl couscous and cauliflower salad — 20 minutes
Finely grate the peel of the lemon and squeeze its juice. Create a simple dressing in a large bowl by gradually add the oil to the lemon juice while you keep on whisking with a whisk. Add the finely chopped shallot and parsley and season with pepper and salt.
Add cauliflower florets, halved tomatoes, pearl couscous and chick peas to the large bowl. Add feta cubes and maybe some oil of the jar. Season the salad again with pepper and salt. For a non-vegetarian version you can serve it with some raw ham such as Prosciutto or Serrano. Enjoy!