Pour the couscous into a salad bowl and cover with a glass of hot water. Mix with a fork, cover and leave to swell.
Wash the cauliflower. Using a mandolin, slice it very finely; you will produce crumbs the size of couscous grains. (You could also chop it in a food processor).
Quickly wash the mushrooms in cold water, cut off the stalks and cut them into small cubes. Sprinkle with lemon juice to prevent them from turning black.
In a salad bowl, mix together the cauliflower, mushrooms and couscous.
In a small bowl, whisk the truffle juice and oil together with the pasta and brisures.
Salt, pepper and pour into the salad bowl. Mix well and chill for at least 2 hours before eating.
Domaine des Girasols rouge - Rasteau