Cauliflower Couscous

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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).