- TM 5
Ingredients
Moroccan spice seasoning
- 2 tsp fine sea salt
- 1 tsp ground cumin
- 1 tsp Ground Coriander
- 0.5 tsp ground turmeric
- 0.5 tsp ground cinnamon
- 0.5 tsp mild paprika
- 0.25 tsp ground allspice
- 0.125-0.25 tsp cayenne pepper, to taste
Moroccan cauliflower 'cous cous' salad
- 800 g cauliflower, broken into florets
- 1 garlic clove
- 1400 g water
- 400 g chicken thighs, cut into halves or chicken breasts, cut into thirds
- 400 g pumpkin, peeled and thinly sliced (2 cm wide x 0.5 cm thick)
- 100 g dried apricots, chopped
- 100 g dried sour cherries
- 2 spring onions, green part only, thinly sliced
- 100 g almonds or pistachios, activated and chopped
- 20 g fresh mint, leaves only, chopped
- 20 g fresh flat-leaf parsley, leaves only, chopped
- 3 tbsp extra virgin olive oil, to taste
- 0.5 lemon, juice only
Accessories you need
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Varoma
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all seasoning ingredients into a bowl and combine, set aside.
Place cauliflower into mixing bowl and chop 10 sec/speed 1-5, slowly increasing to speed 5, until a cous cous consistency. Transfer into Varoma dish and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7.
Add water, then insert simmering basket. Weigh chicken into simmering basket.
Place Varoma dish, with cauliflower cous cous, into position and weigh pumpkin into it, ensuring steam can escape. Secure Varoma lid and cook 30 min/Varoma/speed 1. Remove Varoma and set aside. Using aid of spatula remove simmering basket and set asid. Cut chicken into 1-2cm cubes.
Transfer cauliflower and pumpkin into a large bowl and add chicken. Add remaining ingredients, including reserved Moroccan spice seasoning and gently toss to combine. Transfer into a large serving bowl or platter. Drizzle with oil and lemon juice. Garnish with microherbs, as pictured, or extra sliced spring onions, mint and parsley. Serve warm or cold.
Moroccan spice seasoning
Moroccan cauliflower cous cous salad
Tip
Photography by: Sneh Roy from Cook Republic (https://www.cookrepublic.com)
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
If i wanted to make only 1/2 the recipe. do i need to drop the water amount down please?
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