Broccoflower Couscous

Name: Broccoflower Couscous
Ingredients: 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups); 1/3 cup fine-brunoise-cut carrots; 1/3 cup finely diced grapes; 2 tablespoons finely diced apricots; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh tarragon; 1 tablespoon chopped fresh cilantro; 1 1/2 teaspoons freshly ground coriander seeds; 1 teaspoon fresh lavender; 1/3 cup extra-virgin olive oil; 1/3 cup freshly squeezed orange juice; 2 tablespoons champagne or rice vinegar; Celtic sea salt and freshly ground pepper; 4 teaspoons Curry Oil; 4 teaspoons 25-year-old Villa Manodori balsamic vinegar; Freshly ground pepper; 1 tablespoon fresh tiny chervil leaves; 2 teaspoons fresh tiny tarragon leaves; 2 teaspoons fresh micro basil or flat-leaf parsley leaves