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Cook 1 1/2 cups Israeli couscous as the label directs. Drain, then rinse under cold water and toss with olive oil. Cook 3 cups cauliflower florets and 1 sliced shallot in olive oil, 6 minutes. Season with salt and pepper. Add a pinch of cinnamon and 1/4 cup chopped dates; cook 2 more minutes. Add to the couscous along with a splash of red wine vinegar, some chopped parsley, and salt and pepper.
Photographs by Con Poulos
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Photo: Cauliflower Couscous Recipe
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By tammykirk@gmail.com
on October 05, 2011
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Admittedly, I tweaked the recipe a bit. I roasted the cauliflower using a variation of Aarti's recipe smokey roasted c.flower (w/lime juice & grnd cardamom and then mixed that w/the couscous cooked in chicken broth (thanks, Rachael! Instead of pouring the oil & vinegar directly over the dish, I made a vinaigrette w/the oil, vinegar, and the S&P and then poured that over everything. I ended up leaving out the shallots, but didn't miss them. This is now my new favourite dish! It's fantastic. I don't think it's too much different than it would have been w/out my tweaks. The tangy vinaigrette goes well w/the roasted c.flower. The sweet dates provide a wonderful contrast (and I usually do not like fruit in my main dishes.
By karymay
on June 26, 2011
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This was yummy. We loved the flavor of the dates. We cut them up and added sliced almonds.
cinnamon gave it great flavor and also color. Didn't have Couscous so used Quinoa.
Cauliflower was cut into small chunks and was a little crunchy.
Cooked ahead of time and put in oven safe serving dish and heated up for about 15 minutes in oven.
Prep and cooking took about 1 hour and was fun to serve with Saffron Scallop Gratin.
By Scaryb4Coffee
West Seattle, WA
on May 20, 2011
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Light and delicious! It makes a huge amount, so next time I will cut it back, although the leftovers are yummy. I roasted the cauliflower and shallots with the oil, then added the dates to the cous cous while it was warm before I added anything else. That seemed to help separate the dates - they wanted to stick to themselves! The splash of vinegar and parsley at the end really brightens it.
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