1/2 Photos of Cauliflower Couscous
Kozmic Blues's Note:
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!
My Private Note
Units: US | Metric
- 1Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
- 2Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
- 3Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
- 4Season with cinnamon, corriander, salt and pepper.
- 5Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
- 6Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
- 7Garnish with chopped parsely (optional).
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Nutritional Facts for Cauliflower Couscous
Serving Size: 1 (110 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 221.0
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 21.0 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 3.5 g
- Sugars 1.2 g
- Protein 6.6 g