“I love the endless possibilities of food and wine, and the variety of produce from around the world. Because I view the globe as my pantry, anything is up for grabs. If I was only cooking the food of one region in one country, I’d have less fun.” – Peter Gordon
A few weeks back, David – knowing all about my crush – picked up a copy of Peter’s latest cookbook, Savour – Salads for All Seasons. It’s full of all sorts of Peter Gordon-esque flavour combinations that just rock.
Have I mentioned just how much of a food porn addict I am? This book is lovely. Really. You should definitely check it out.
Over three years since my last tomato!
Mr Gordon has a recipe for Kale and Preserved Lemon Couscous in his fab’ cookbook. It really sounded amazing.
Only, couscous was a primary ingredient in his recipe…
Of course, couscous is a pseudo-grain made by rolling durum wheat flour with salted water to form wee kernels. These grains cook in just a few minutes, making couscous a convenient side dish.
All well and good BUT, couscous definitely does not feature on the Autoimmune Protocol ‘approved foods’ list.
So, I have borrowed heavily from Mr Gordon’s recipe and created an AIP-compliant version
My version uses cauliflower ‘couscous’. So, you get an extra hit of nutrient density.
Cauliflower rice (or couscous) is the golden child ingredient of grain-free peeps. It is so venerated, I have even heard stories of people serving it to dinner guests who never even realised they weren’t eating the real thing. True story.
And, raw cauliflower rice freezes well. So, I always chop up a big cauli’ for pulsing in my trusty food processor and freeze the leftovers in portion sizes. Works a treat!
Along with the couscous and kale, preserved lemon is another of the recipe’s key ingredients.
Preserved lemons are a tradition of Moroccan and Middle Eastern cooking. They give a wonderfully aromatic piquancy to salsa, salads, fish, poultry or lamb. Their unique pickled taste coupled with a sort of silken texture can’t be duplicated with fresh lemon or lime juice. It’s a real flavour enhancer. And, it kind of makes this dish.
This baby is great as an accompaniment for simply grilled meat, poultry or fish. We served ours with little lamb chops courtesy of Farmer George.
- 3 tablespoons olive oil, divided
- 1 small brown onion, peeled and finely diced
- 3 cups riced (couscous) cauliflower
- 1 bunch kale, approx. 250g, stems removed
- 25 mint leaves
- ½ a preserved lemon
- Sea salt
- Heat 1 tablespoon of your olive oil in a large fry pan over a medium heat.
- Add your finely diced onion and sauté until translucent, about 5 minutes.
- Add your riced cauliflower to the pan and season with sea salt. Sauté for a further 5 minutes, stirring every couple of minutes to prevent sticking, until tender. Take care not to overcook the couscous or it will be mushy.
- Blanch the kale for 3 minutes. Plunge into an ice bath to stop the cooking process. Drain and squeeze out excess liquid.
- Pop the kale, mint and remaining olive oil into the bowl of your food processor. Pulse into coarse 'crumbs'. You will need to stop in between pulses and scrape down the sides of your bowl. Take care not to puree your kale!
- Take your preserved lemon and scoop out all the flesh into a sieve. Pass the juice through the sieve, discarding any leftover pips and flesh. Now, chop the lemon rind finely and mix them together.
- Stir the kale 'crumbs' and preserved lemon through the cauliflower 'coscous'. Taste and season.
E N J O Y !
This recipe features in the Phoenix Helix Recipe Roundtable