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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Delicious, quick weeknight meal. Tiny balls of Israeli couscous are the culinary pearls of the pasta world . The combination of sweet, savory and piquant flavors in this dish make a nice match. The original recipe called for chopped dates. I substitued dried cranberries instead, since that is what I had on hand. I also added some dried corriander along with the cinnamon, just to give a hint more flavor. I also like to soak the dried cranberries in a bit of hot water to plump them up before cooking. Splash of wine vinegar at the end gives a nice touch. 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:
1. Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
2. Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
3. Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
4. Season with cinnamon, corriander, salt and pepper.
5. Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
6. Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
7. Garnish with chopped parsely (optional).
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