Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Cauliflower Couscous Recipe
    Lost? Site Map

    Cauliflower Couscous

    Cauliflower Couscous. Photo by Kozmic Blues

    1/2 Photos of Cauliflower Couscous

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on June 23, 2011

      55

    • on May 23, 2011

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    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
    20%
    Total Fat 4.9 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 21.0 mg
    0%
    Total Carbohydrate 37.4 g
    12%
    Dietary Fiber 3.5 g
    14%
    Sugars 1.2 g
    5%
    Protein 6.6 g
    13%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites