Moroccan Couscous

Serves 4

  • 1 head organic cauliflower
  • 1/4 cup organic raisins
  • 1/2 cup organic broccoli, sliced thin
  • 1/4 cup organic carrots, sliced thin
  • 1-2 organic parsnips, small dice
  • 1/4 cup unsulfured sun-dried tomatoes
  • 2 Tablespoons Goji berries
  • 1/4 cup pine nuts

Marinade:

  • 1 Tablespoon lemon juice
  • 2 tablespoons unfiltered extra virgin olive oil
  • 1 Tablespoon red onion, minced
  • 1 Tablespoon oregano, dried
  • 1 Tablespoon basil, dried
  • 1/4 teaspoon Himalayan Pink sea salt
  • 1/4 teaspoon freshly ground pepper
  • 2 Tablespoons curry
  • 1 teaspoon turmeric
  • 1/2 teaspoon Lucuma
  • 1 teaspoon Za’atar

Using the grater blade of a Cuisinart, process cauliflower into grainy consistency.
Combine cut cauliflower with broccoli, carrots, sun-dried tomatoes, raisins, parsnips, pine nuts, and Goji berries. Combine ingredients for marinade and pour over vegetable mixture. Toss well.

Serve at room temperature or slightly warmed in the dehydrator.