What to eat as an athlete?
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spiced cauliflower couscous
The Dutch are not innate veggie eaters. In the past we daily savoured a meal consisting of potatoes and meat along with a little bit of vegetables. The latter undoubtedly took up the smallest one third of the surface of the plate. I dare to say that this applies for more nations than just the Dutch!
Fortunately, our foodtradition changed a lot in the recent years. Not only did 'foreign cuisine' become increasingly popular after the Second World War, we have also become more aware of healthy food.
Nowadays an average Dutch person eats about 130 grams of vegetables per day, of which 83% is consumed in the evening. Seems quite a lot, doesn't it? Well, the advise is to eat at least 250 grams of vegetables per day. So, I'm going to give you a hand!
This dish has a Middle Eastern flavour and is jam-packed with vegetables. It is a cauliflower couscous and is very tasty either for dinner or lunch. This way you can increase the intake of vegetables throughout the day. Tasty and simple!

Recipe for: 3 to 4 people
Preparation time: 30 minutes

for the sauce

  • 200 ml coconut milk
  • 2 tablespoons of thickk yoghurt
  • 1 tablespoon of tahini
  • 2 teaspoons of curry powder
  • 1 teaspoon of ground cumin
  • juice of 1 lime
  • salt and pepper

for the couscous
  • 1 cauliflower
  • 3 hands of pine nuts
  • 1 spring onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 200 grams of canned chickpeas
  • pomegranate (the entire or a package of cleaned seeds)
  • 100 grams of goatcheese or feta (of your choice)
  • bunch of fresh coriander
  • bunch of fresh mint
  • 2 handfuls of raisins
  • 1 teaspoon of ginger powder
  • If you whist, you can eat the couscous with a piece of Lebanese bread or wrap.

Getting started:

  • Mix all ingredients for the sauce in the hand blender until smooth.

  • Remove the seeds from the pomegranate and set aside.
  • Roast the pine nuts in a dry pan until golden brown. Set aside.
  • Soak the raisins in hot water.
  • Crumble the goat-cheese/feta.
  • Cut the cauliflower into florets and grind them into coarse grains in a food processor (be careful not to grind too long)
  • Chop the spring onion and garlic and fry in a pan.
  • Add the cauliflower couscous, the drained chickpeas, ginger powder, salt and pepper and cook for about 3 to 4 minutes. Remove from heat.
  • Drain the raisins.
  • Add the raisins, pomegranate seeds, pine nuts, mint, coriander and pieces of goat cheese and toss into a nice large couscous salad.
  • Sprinkle the sauce over the couscous.
  • If you wish to eat the couscous with bread, heat the bread or wrap.
  • Fill your sandwich with the couscous or grab a spoon and ... enjoy!