Recipe: Copycat Couscous with Clementines (using celeric)

COPYCAT COUSCOUS WITH CLEMENTINES

"Celeriac, sometimes referred to as celery root, is one aggressive-looking vegetable, with an appearance that is sure to intimidate just about anyone who isn't familiar with its surprisingly gentle flavor. With a taste similar to celery stalks, but far milder and sweetly nutty, celeriac is incredibly versatile and delicious in many applications. Here I've minced it in the food processor to make something that resembles couscous, then mixed it with clementines, pumpkin seeds, and parsley. This is a simple, delicious, and fresh little salad or side dish for the cooler months."



5 cups / 750g peeled and roughly chopped celeriac (about 1 large celeriac)
1/2 teaspoon fine sea salt, plus more as needed
1 tablespoon freshly squeezed lemon juice
2 tablespoons cold-pressed olive oil
1/3 cup / 50g raw, unsalted pumpkin seeds
1 cup / 120g sliced green olives
1 packed cup / 30g fresh flat-leaf parsley leaves
2 clementines (tangerines or mandarins will also work), segmented and cut into small chunks
1 shallot, diced

In a food processor, pulse the celeriac with the sea salt and lemon juice until it is finely minced. Transfer to a large serving bowl and toss with the olive oil.

Preheat a dry skillet over medium heat. When hot, toast the pumpkin seeds, tossing often, until fragrant, 4 to 5 minutes. Remove the pan from the heat and set aside

Add the green olives, parsley, clementines, shallot, and pumpkin seeds to the bowl with the celeriac. Toss all of the ingredients together and season with salt.

Makes 3 to 4 servings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Naturally Nourished: healthy, delicious meals made with everyday ingredients by Sarah Britton