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. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 221 kcal |
| Protein | 6.7 g |
| Fat | 4.9 g |
| Carbohydrates | 37.5 g |
| Fiber | 3.5 g |
| Sugar | 1.2 g |
Published on Aug 03, 2024 by Luminița