Cauliflower Couscous

Name: Cauliflower Couscous
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.5 cup israeli couscous; 3 cup cauliflower florets; 0.25 tsp cinnamon; 1 tsp coriander; 1 shallot; 2 tbsp olive oil; 0.333 cup dried cranberries; salt and pepper; apple cider vinegar; chopped parsley

Israeli couscous, cauliflower florets and coriander simmered on the stove and spiced with cinnamon for a Moroccan side dish. Finish with chopped parsely.

20 min · Serves 6 · Easy

Method

Start cooking mode

Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: easy

1
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.
6 min
2
Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
10 min
3
Season with cinnamon, corriander, salt and pepper. Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
4
Add vegetables to the couscous, along with a splash of vinegar, and salt and pepper, to taste.
5
Garnish with chopped parsely (optional).

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Red wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.