Broccoli "Couscous"

Broccoli "Couscous"
Broccoli "Couscous"

As you know, chefs like to play with food and the terms used to describe it. The couscous (traditionally a semolina) consists of grated raw local broccoli sautéed with shallot, chopped golden raisins, a touch of white wine and lemon juice finished with butter and sea salt.

Broccoli "Couscous"

Serves 3-4


1 head broccoli, shredded
2 tablespoons olive oil
1 large shallot, minced
1/4 cup golden raisins, chopped
1/4 cup white wine
1/2 lemon, juiced
2 tablespoons butter
salt to taste

  1. Shred broccoli head and place in bowl and set aside.
  2. Heat large fry pan to medium heat.
  3. Add olive oil, shallot and raisins. Cook for 1 minute or until shallots soften.
  4. Add broccoli and turn heat to medium high.
  5. Toast broccoli until slightly caramelized.
  6. Once toasted, add the white wine and cook until alcohol smell has released.
  7. Pull from heat and add lemon juice, butter and salt to taste.

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