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Mediterranean Cauliflower Couscous Salad with Sautéed Zucchini and Asparagus
Ingredients
  • subheading: For the Vinaigrette:
  • 2 Tablespoons/30ml extra-virgin olive oil
  • 1 ½ Tablespoons/ 22ml fresh lemon juice
  • The zest of half a lemon
  • ½ teaspoon fine sea salt
  • ⅛th teaspoon fresh ground black pepper
  • subheading: For the Sautéed Zucchini and Asparagus:
  • 1 Tablespoon/15ml extra-virgin olive oil
  • 1 clove of garlic, thinly sliced
  • 2 small zucchini, thinly sliced
  • ½ a bunch asparagus, ends removed and cut into 1-inch pieces
  • ¼ teaspoon fine sea salt
  • subheading: For the Cauliflower Couscous Salad:
  • 10oz/ 283g cauliflower, pre-riced or florets
  • ½ cup flat leaf parsley leaves, finely chopped
  • 2 scallions, thinly sliced
  • 2 Tablespoons, chives finely chopped
  • 8 sun-dried tomatoes, thinly sliced
  • ¼ cup/45g Kalamata olives, thinly sliced
Steps
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