Cauliflower Couscous

Total Time
20mins
Prep
10 mins
Cook
10 mins

Delicious, quick weeknight meal. "Tiny balls of Israeli couscous are the culinary pearls of the pasta world". The combination of sweet, savory and piquant flavors in this dish make a nice match. Adapted from a recipe I saw in the Food Network Cooking Magazine. The original recipe called for chopped dates. I substitued dried cranberries instead, since that is what I had on hand. I also added some dried corriander along with the cinnamon, just to give a hint more flavor. I also like to soak the dried cranberries in a bit of hot water to plump them up before cooking. Splash of wine vinegar at the end gives a nice touch!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
  2. Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
  3. Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
  4. Season with cinnamon, corriander, salt and pepper.
  5. Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
  6. Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
  7. Garnish with chopped parsely (optional).