Cauliflower Couscous
photo by Kozmic Blues
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 cups israeli couscous
- 3 cups cauliflower florets
- 1⁄4 teaspoon cinnamon
- 1 teaspoon coriander
- 1 shallot, sliced
- 2 tablespoons olive oil, divided
- 1⁄3 cup dried cranberries (or chopped dates)
- salt and pepper
- red wine vinegar, splash
- chopped parsley (optional)
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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Reviews
-
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!
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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