Romanesco Couscous

Ingredients

• 1 small Romanesco (cleaned 400 g)
• Salt
• 2 tbsp olive oil
• 2 pinch Ras el-Hanout (Arabic spice blend)
• black pepper (freshly ground)
• 6–8 saffron strands
• 1 tbsp hot water
• 80 g Greek yogurt
• 1 pinch cayenne pepper
• 80 g dried figs
• 1 tbsp butter
• 20 g almond sticks
• 2 pinch vanilla sugar

Instructions

1. 1.

   Clean the Romanesco and remove the stem. Cut the florets into large pieces and further chop them on a cutting board. Then process them in a blender gradually into coarse crumbs. Transfer to a bowl, add 2 pinches of salt, and mix well.

2. 2.

   Heat 1 tbsp olive oil in a large pan, sprinkle about half of the vegetable crumbs, and roast for ~5 minutes over high heat until golden brown. Season with 1 pinch Ras el-Hanout, lift from the pan. Then fry the remaining Romanesco similarly and season. Return everything to the pan, toss again, and season with pepper.

3. 3.

   Place saffron in a cup and pour hot water over it. Stir the yogurt with the saffron water and season with 2 pinches of salt and cayenne pepper.

4. 4.

   Cut the figs into bite-sized pieces. Melt butter in a pan, add almonds and vanilla sugar, and roast for 3 minutes over medium heat until golden brown. Add the figs, toss briefly, then remove from heat.

5. 5.

   Reheat the Romanesco couscous and serve with figs, vanilla almonds, and saffron yogurt.