Rainbow Veg ‘Couscous’
Rainbow Veg ‘Couscous’

Ingredients

Method

  • 1⁄4 cauliflower, cut into florets
  • 1 small broccoli, cut into florets
  • 1 carrot, cut into chunks
  • 100g baby corn, chopped
  • 1⁄4 red cabbage, shredded
  • 1⁄2 red capsicum
  • Salt and pepper
  • Small bunch of coriander, parsley, and mint, chopped
  • For the Dressing
  • 1 tbsp olive oil
  • 1⁄2 lemon, zest and juice only
  • 1 orange, juice only
  • 1⁄2 tsp ground cardamom
  • Pulse the veggies individually in a food processor until you get a consistency like coarse breadcrumbs - don’t over process them! Cover the base of a large frying pan with water (no more than 100ml) and add the veggies, before seasoning well. Cook on a medium heat until the liquid has evaporated, or for about 5 minutes.
  • Allow the vegetables to cool and then fluff with a fork. Stir through the herbs, and then make the dressing by whisking together all the ingredients and drizzling all over. Serve as a side or as a delicious and healthy lunch.
10 mins
4 serving
This recipe pairs perfectly with the JH Meyer 'Force Celeste' Orange Wine 2019 from Swartland, South Africa.

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