Couscous
1/2	head broccoflower*, broken into florets the size of tiny peas
1	cup champagne grapes, stems removed
1/3	cup fine-brunoise-cut** carrot
2	tablespoons chopped fresh flat-leaf parsley
1	tablespoon chopped fresh tarragon
1	tablespoon chopped fresh cilantro

1 teaspoon fresh lavender, soaked for 15 minutes in filtered water, drained, patted dry, and lightly crushed 1½ teaspoons freshly ground coriander seeds 1/4 cup extra-virgin olive oil 2 tablespoons champagne vinegar 2 tablespoons freshly squeezed orange juice Celtic sea salt and freshly ground pepper * A broccoflower is a cross between broccoli and cauliflower.  ** Brunoise means a very fine dice.

This recipe is adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)

To make the couscous: Combine the broccoflower, grapes, carrot, parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix. Season to taste with salt and pepper.