“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. Adapted from a recipe I saw in the Food Network Cooking Magazine. 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!”
READY IN:
20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

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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