To obtain optimum results when making this salad, it’s important not to rinse the cauliflower in cold water - allow it to cool at room temperature. This way it will remain relatively dry and the salad will not be water-logged.
- 1 medium cauliflower
- 2 Tbsp couscous blend, ground
- ¼ cup lemon juice
- 2 Tbsp red wine vinegar
- 1 tsp grated lemon zest
- Salt, to taste
- ½ cup olive oil
- ½ cup cilantro or parsley, chopped
Crumble the cauliflower into small bouquets and cook in salted, boiling water until tender. Pour into a colander and let cool (do not place under cold water).
Meanwhile, place the spices, lemon juice, vinegar and lemon zest in a salad bowl. Mix well using a fork, incorporate the olive oil.
Put the lukewarm cauliflower into the salad bowl and crush with a potato masher until the cauliflower resembles a rustic couscous.
Mix well and let rest for at least 30 minutes.
Incorporate chopped herbs of your choice, taste and adjust for salt, oil or lemon juice, according to your personal preference.