Kaniwa and Cauliflower Spiced Couscous with Saffron Turmeric Tahini
dandelion root and bladderwrack-infused Kaniwa
Botanical Benefits*: Nutrient-dense, complete protein source, mineral-rich, anti-oxidant, anti-inflammatory, high in fiber*
Diet Style: Plant-based, gluten-free, sugar-free, dairy-free, grain-free, nut-free, clean, wholesome, Mediterranean, nutrient-dense
Kaniwa is technically a seed and is quinoa’s little cousin ~ substitute for Quinoa
Decoction = boiling herb roots, bark, seeds and sea vegetables in water to infuse the water with the plant’s deep minerals and constituents.
1 tbsp dandelion root and 1 tbsp bladderwrack (seaweed)
1 quart of water
1 cup kaniwa cooked with water or herbal decoction
2 tsp black mustard seeds
2 tsp cumin seeds
1 tsp coriander seeds crushed
½ tsp cardamom seeds crushed
2 tsp coconut oil
1 red onion – finely chopped
3 garlic cloves – finely chopped
2 celery sticks – finely chopped
2 tsp dried Aleppo pepper
1 tbsp fenugreek leaves or other dried herbs like thyme, marjoram, oregano, fennel
2-3 tbsp finely chopped parsley, salt and pepper
1 red pepper finely chopped
2 cups raw cauliflower – pulse briefly in food processor to resemble couscous grains
Juice of 1 lemon – optional
Saffron, Turmeric Tahini:
½ cup tahini
1 lemon juice
1 garlic clove – crushed
1 teaspoon turmeric
Pinch or two of saffron threads
2-3 teaspoon pomegranate syrup – optional but tasty
¼ cup plus a few extra drops of water
Decoction. I put dandelion root and bladderwrack into a teaball and immerse in water, bring to boil & then simmer 20-30 mins. Remove or strain herbs and pour decoction into a measuring jug. You can skip this step.
Cooking Kaniwa = quinoa’s cousin, cook just like quinoa. Rinse kaniwa and add to water or herb decoction, bring to the boil and simmer until all the water is absorbed and grains are cooked (15 mins), turn heat down in the last few minutes of cooking and once cooked, remove from heat and let sit for 10 mins. All water should be absorbed and the grains cooked but still with textural crunch.
Frypan – dry fry the seeds until fragrant and the mustard seeds are popping.
Add coconut oil, red onion, garlic and celery and cook 5 mins or until lightly browning.
Add Aleppo pepper, fenugreek, parsley, salt and pepper and cook an additional 3 mins. Turn off the heat.
Add red pepper, cauliflower and kaniwa and mix well – taste, adjust seasoning and add lemon juice to taste. Transfer to a bowl & set aside.
Saffron, Turmeric Tahini
Combine all ingredients in food processor, blender or measuring jug and with immersion blender, blend all together, adding water until desired consistency. Season to taste.
Recipe Karina Hines.