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!
- Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
- Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
- Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
- Season with cinnamon, corriander, salt and pepper.
- Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
- Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
- Garnish with chopped parsely (optional).
Made this for our lunches and it turned out great. I ended up roasting the cauliflower in the oven at 450° with olive oil, salt, & pepper (its so fantastic this way) and omitted the shallot. Loved the addition of cranberries here along with the spices of which I added extra for more flavor. I bought my israeli couscous in bulk and prepared it as follows with good results: I first sauteed the israeli couscous with a little butter in a large pot until golden brown. I then added 4 cups of water and brought to a boil. It then took about 10-12 minutes for the couscous to become tender. A very enjoyable lunch. Thanks for posting!