Mediterranean Couscous in Red Pepper Sauce [Vegan] – One Green Planet

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Mediterranean Couscous in Red Pepper Sauce [Vegan]

A beautiful couscous dish, packed with Mediterranean flavor, covered with a sweet and creamy red pepper sauce, and topped with veggie pasta. This is (almost) too pretty to eat!

Ingredients You Need for Mediterranean Couscous in Red Pepper Sauce [Vegan]

For the Couscous:

1 medium cauliflower, cut into florets
1 pinch of turmeric
1/2 celery stalk chopped fine
6 cherry tomatoes, cut brunoise
2 tablespoons capers
10 sun-dried tomatoes, soaked for 2 hours, then rinsed and chopped fine

For the Emulsion:

3 tablespoons extra virgin olive oil
1/3 teaspoon ground cumin
1 tablespoon of sweet onion cut brunoise
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh coriander
Salt and black pepper, to taste

For the Sauce:

1/2 red bell pepper
1/2 cup cashews, soaked for 2 hours and rinsed
2 tablespoons apple cider vinegar
Salt and pepper, to taste

For the Garnish:

1 carrot, peeled
Juice of 1 lime
1/2 tablespoon chopped fresh coriander
1 tablespoon olive oil
Salt, to taste

How to Prepare Mediterranean Couscous in Red Pepper Sauce [Vegan]

For the Couscous:

In a food processor, blend the cauliflowers floret to reach couscous consistency. Transfer to a bowl and mix with remaining ingredients.

For the Emulsion:

In a bowl, mix all the ingredients. Add to the couscous and mix well.

For the Sauce:

Blend all the ingredients until smooth and creamy in a high-speed blender.

For the Garnish:

Make spaghettini with the carrot using a spiralizer. Mix with lime juice, salt and chopped coriander. In case you don’t have a spiralizer, you can make fettuccine using a peeler.

Assemble:

Use a mould to give the couscous a circular shape and top with spaghettini. Splash the plate with some sauce to have a very colorful effect.