Greek “Cous Cous” Salad
February24
I got the idea for this meal from Matt Amsden’s book, ‘RAWvolution‘. I used some of his basics but then added a few things of my own.
To start, you will need 3/4 head of cauliflower ground up in the food processor. You will want to pulse the cauliflower because you want it in tiny pieces, not creamed together like raw “mashed taters“. Put the ground cauliflower in a large bowl and then add 1/3 of a 7 oz jar of pitted kalamata olives cut into fourths, a handful of pine nuts (depending on your taste), the juice of 1 lemon, and a bunch (chopped) of the following herbs: basil, Italian parsley and mint. Add some fresh ground black pepper as well.
I look forward to the next time we eat this! It’s so good!
