Exquisite Cauliflower Couscous

Elevate your taste buds with this exquisite cauliflower couscous, a harmonious blend of Israeli couscous, tender cauliflower florets, aromatic spices, and a hint of sweetness from dried cranberries or chopped dates. Tossed in a light olive oil dressing and finished with a splash of red wine vinegar, this delightful dish is a perfect balance of flavors and textures.

Ingredients

For the Cauliflower Couscous
1 ½	cups Israeli couscous
3	cups cauliflower florets
¼	teaspoon cinnamon
1	teaspoon coriander
1	shallot, sliced
2	tablespoons olive oil, divided
⅓	cup dried cranberries (or chopped dates)
	salt and pepper
	red wine vinegar, splash
	chopped parsley (optional)

Instructions

• For the Cauliflower Couscous

  1. Boil 1 1/2 cups of Israeli couscous according to the package directions, approximately 6 minutes.
  2. Drain the cooked couscous, rinse under cold water, and toss with up to 1 tablespoon of olive oil in a large bowl.
  3. In a pan, cook 3 cups of cauliflower florets and 1 sliced shallot in the remaining olive oil for about 10 minutes or until tender.
  4. Season the cauliflower mixture with cinnamon, coriander, salt, and pepper.
  5. Add 1/3 cup of dried cranberries or chopped dates to the cauliflower mixture and cook for an additional 2 minutes.
  6. Combine the cooked vegetables with the couscous, add a splash of red wine vinegar, and season with salt and pepper to taste.
  7. Garnish with chopped parsley for an optional fresh herbal note.

Aug 03, 2024