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Couscous salad with cauliflower, carrot, kale and faux broccoli caviar

Ingredients (2 people)

Difficulty: Medium

Preparation time: 15 min.

Place a pan of water to boil, adding salt and oil to taste.
Once boiling, add the couscous, cover the pot and turn off the heat. Leave for 2 minutes and remove the couscous. Repeat this three times, stirring in some extra virgin olive oil the last time.
Slice the pitted olives and mix the Primaflor grated carrot with the spinach.
Cut the broccoli into small florets and try to remove the sprouts to make a faux caviar.
Bring a pan of water to a boil and add the broccoli for about 4 minutes.
Remove the broccoli and place in a bowl of ice and water.
Set aside all the ingredients until plating.
Clean the stems of the baby leaves and set aside.
Place into a bowl with ice and water.
Repeat this operation with the cauliflower and the kale.
Once all the ingredients (kale, cauliflower, broccoli) have been cooked, set aside for later.

Place all the ingredients into a salad bowl, setting some side for decoration at the end.
Add half the broccoli to get a greenish hue.

Make a bed of couscous and place the broccoli caviar on top.
Add a little of each ingredient onto the bed of couscous and broccoli, cutting the kale into thin slices and the broccoli and cauliflower into small florets.
Add some baby spinach leaves on top and drizzle with a little extra virgin oil.