The dish
With the last of the winter cabbages, we thought of preparing a dish that evokes travel, sun, and the warm and spicy aromas of the Mediterranean.
Dreaming of Marrakech, we combined harissa—a fragrant sauce of fresh chili and garlic—with bastard indigo honey, creating an intense and enveloping sauce that becomes the star of a simple, original, and versatile recipe.
You can substitute couscous with quinoa, bulgur, or rice. Cabbage and broccoli are used both raw and cooked, while the cheese can be primosale, halloumi, or feta, always toasted to enhance its saltiness and acidity. Don’t forget the herbs, especially mint, which adds freshness and takes the palate on an aromatic journey to the coasts of North Africa.
Ingredients
- 140 g of couscous
- 300 g of broccoli florets
- 1 small cauliflower
- 2 spring onions
- 150 g of cherry tomatoes
- parsley
- mint
- 2 lemons
- zest of ½ lemon
- 2 ½ tablespoons of extra virgin olive oil
- 1 ½ tablespoons of harissa
- 1 tablespoon of bastard indigo honey
- 500 g of primosale, cut into 1 cm thick slices
- 25 g of toasted almond flakes
Preparation
- Place the couscous in a bowl and cover it with boiling water. Cover the bowl with cling film and let it rest for 5 minutes.
- Blanch the broccoli for 2 minutes, then drain well and cut into florets. Grate the cauliflower to obtain vegetable couscous.
- In a large bowl, combine the couscous, cauliflower couscous, broccoli florets, spring onions, tomatoes, herbs, lemon zest, the juice of 1 and a half lemons, and 2 tablespoons of extra virgin olive oil. Season with salt and mix well.
- To prepare the sauce, combine the harissa, honey, remaining lemon juice, and oil.
- Heat a non-stick pan and cook the cheese for 1-2 minutes on each side until golden.
- Divide the couscous onto plates, garnish with the toasted cheese slices and the harissa and honey sauce.
- Serve with a handful of toasted almonds.
