New This Month

Broccoflower Couscous

  • Servings: 4


  • 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups)
  • 1/3 cup fine-brunoise-cut carrots
  • 1/3 cup finely diced grapes
  • 2 tablespoons finely diced apricots
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 teaspoons freshly ground coriander seeds
  • 1 teaspoon fresh lavender
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup freshly squeezed orange juice
  • 2 tablespoons champagne or rice vinegar
  • Celtic sea salt and freshly ground pepper
  • 4 teaspoons Curry Oil
  • 4 teaspoons 25-year-old Villa Manodori balsamic vinegar
  • Freshly ground pepper
  • 1 tablespoon fresh tiny chervil leaves
  • 2 teaspoons fresh tiny tarragon leaves
  • 2 teaspoons fresh micro basil or flat-leaf parsley leaves


  1. In a large bowl, combine broccoflower, carrots, grapes, apricots, parsley, tarragon, cilantro, coriander, lavender, oil, orange juice, and vinegar. Season with salt and pepper.

  2. Place a shallow 5-inch ring mold in the center of each plate. Fill it to a depth of 1/2 inch with the couscous. Gently press on the couscous with the back of a spoon. Remove the ring mold. Drizzle 1 teaspoon of the curry oil and 1 teaspoon of the vinegar around each plate. Sprinkle with pepper, chervil, tarragon, and basil.

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