In a medium-sized bowl, mix the couscous with the tepid water and
Bring a pot of lightly salted water to the boil and add the cauliflower, making sure it is completely submerged, then boil for 4–5 minutes until it’s almost cooked – don’t overcook it. (Or, you can steam it.) Drain in a colander and put into a bowl of iced water for 2 minutes.
Drain it again, then place in a food processor and blitz in several short bursts, scraping down the side of the bowl each time, to produce coarse crumbs, as it were.
Mix these ‘crumbs’ into the couscous together with the olive oil and a generous amount of freshly ground black pepper. It will keep, covered, in the fridge for a day; just mix it together well before serving to loosen it up.
© 2007 Peter Gordon. All rights reserved.