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.
PER SERVING: Calories 347; Total Fat 11 grams; Saturated Fat 1.5 grams; Protein 8 grams; Total Carbohydrate 55 grams; Sugar: 10 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 147 milligrams
Photographs by Con Poulos