Cauliflower Couscous

Recipe by Kozmic Blues
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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