Beef Cheeks & Moroccan Cauliflower Cous Cous



For the Cous Cous-

1/2 cup (about 100g) pistachios (or slivered almonds) lightly toasted

1 head cauliflower, ‘riced’ by pulsing chunks in the food processor while raw to achieve the consistancy of rice. Don’t over-blend it or it will turn to mush.

1 tbs coconut oil

1/2 cup (100g) chopped dried apricots Handful

chopped mint Handful

chopped coriander

2-3 eshallots, finely chopped

1 tsp Garam Marsala

1/2 tsp cumin

1/2 cup (125ml) lemon juice

2 tbs olive oil

1 tbs apple cider vinegar

For the Beef-

4 beef cheeks

1 cup (250ml) red wine (optional but delicious)

400g chopped tinned tomatoes

2 cups (500ml) stock- chicken or beef 1 tbs tomato paste

1 tbs cinnamon

3 cloves garlic, crushed

1 tbs coconut oil or ghee

1 red onion, finely diced Preheat oven to 120C.

In your crockpot heat the oil/ghee & brown the beef cheeks on both sides then remove. Add the onion, garlic & sauté until onion is translucent then add remaining ingredients. Bring to a simmer. Add the beef cheeks back in & pop in the oven for about 4hrs. Remove the lid for the last hour to help some of the liquid thicken. If using a slow cooker you can just pop everything straight into the slow cooker on low for 8-10 hrs, you can also leave the lid off for the last 2 hrs if you like to help thicken the sauce. If you do have excess liquid left over you can freeze it & add it to soups. For the cous cous, heat the coconut oil in a frypan & sauté the cauliflower ‘cous cous’ until it is just cooked then remove from heat. In a big bowl mix the mint, coriander, eshallots, apricots & nuts. In a small jar or cup mix/shake together the olive oil, cumin, garam marsala, lemon juice & apple cider vinegar to for your dressing. Add the cauliflower cous cous to the big bowl with the herbs etc, pour over the dressing & mix well to combine.


Mum, bacon addict, coffee lover and food, health & wellness blogger over at My Food Religion.

I have a passion for pure, unadulterated food; food that is good for the body and the soul, food that makes you feel good from the inside out.

It’s my goal to help people to get comfortable again in the kitchen through cooking classes, workshops and easy recipes and empower people to take back control of their own health, starting with food. Did you know we are now one of the fattest nations on Earth?
I want to help create a nation of people who are nourishing themselves and their families so that they can thrive not just survive and that start with the concept of JERF- Just Eat Real Food.

Every time you eat is an opportunity to nourish your body. 
Let’s be honest though, some days adulting is hard and you really have neither the time nor the inclination to go getting all “Masterchef” in the kitchen and you’re fresh out of fermented-sprouted-activated- supercharged-unicorn dust to rustle up any kind of magical super food extravaganzas.
I get it and I want to help you nourish the little (and big) bodies in your life with as little fuss and as much nutritional bang for your buck as possible because eating healthy food doesn’t need to be time-consuming or expensive and it absolutely doesn’t require always incorporating the latest super food on the market. It all starts with real food. The stuff you find at the fruit shop, or the butcher, or the fish market. The stuff that doesn’t come packaged with an ingredient list a foot long. You know, that stuff that your great grandparents would recognise as food? That’s the stuff that makes you feel good from the inside out and when it comes to fuelling all the bodies in our lives we all want them to feel and be the best they can and that starts with food. Here’s a couple of my favourite go-to recipes when I need minimum fuss but maximum taste & nourishment.

You can find my ebooks here https://www.e-junkie.com/ejm/252080

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