Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Couscous And Cauliflower
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- Level: Easy
- Total: 20 min
- Active: 10 min
- Yield: 4 servings
This couscous side is bulked up with the additions of riced cauliflower and chickpeas. The cauliflower is flavored with finely chopped cilantro stems (save your herb stems!), ground coriander and lemon. Mixed with couscous and chopped dates, then steamed until fluffy and tender, this is a gently spiced and healthful side that would be perfect with a roast chicken or piece of grilled fish.
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Directions
- Heat 3 tablespoons olive oil in a saucepan over medium heat. Add 1 cup riced cauliflower, 1/4 cup chopped cilantro stems, one 15-ounce can chickpeas (drained) and 1 teaspoon each kosher salt, ground coriander and grated lemon zest. Cook, stirring, 2 minutes. Add 3/4 cup quick-cooking couscous and 1/2 cup chopped dates. Stir in 1 cup boiling water, cover and set aside until the water is absorbed, 5 minutes. Fluff with 1 tablespoon lemon juice; top with cilantro leaves.
