This is a recipe from my second cookbook ‘All-day bowls’, which you can still order online (only in Dutch at the moment, but who knows!). The last couple of weeks, I’ve seen several pictures of this dish on Instagram (I love it when people share them with me!) and I totally understand. This dish is light and therefore perfect for all those New Year resolutions, but most importantly very delicious and easy to prepare. What more does one need?
You were probably aware of the fact that you can turn cauliflower into couscous or rice, but I personally think broccoli couscous is even better. Just make sure to season the vegetable generously with lemon, pepper and salt. And make sure you won’t forget the fresh herbs: the more, the better. I use parsley in this version, but basil, mint or dill work just as good.
I serve this broccoli couscous with a fresh salmon ceviche, made by “cooking” the fish in lemon juice. Not a stove in sight and the taste is absolutely amazing.
Tip: nowadays many supermarkets sell ready-made broccoli rice for a super quick version of this dish.
for 4 persons
2 very fresh salmon filets
juice from 1½ lime
2 heads of broccoli (about 16 oz. or 450 g each)
1 punch of fresh parsley, chopped
zest + juice from 2 lemons
3 tbsp olive oil
4 tbsp pistachios, chopped
1 avocado, sliced
extra: food processor
Carefully cut the salmon in thin pieces and put them on a plate. Sprinkle over some salt and add the lime juice. Let the salmon marinate and “cook” for 10-30 minutes. The color of the fish will lighten up a little.
Meanwhile, grate the broccoli in the food processor until you’ve got fine crumbs that resemble couscous. Put the broccoli in a large bowl and mix in the parsley, lemon juice and zest, olive oil and pistachios. Generously season with salt and pepper.
Divide the broccoli couscous over 4 bowls and top with the salmon slices and avocado.