When I was a kid, I hated cauliflower.
This is probably because the cauliflower I was served was only prepared one of two ways: raw, or overcooked and covered with cheese sauce.
I still don’t like eating cauliflower in either of those ways. But as an adult, I’ve completely embraced cauliflower, if prepared correctly. But I still love me some carb-y goodness.
Enter cauliflower couscous. In this simple dish, cauliflower and couscous are blended together to make a easy week night dinner.
All it takes is processing the raw cauliflower into a grain-like consistency, toasting it in a pan, and adding some whole wheat couscous. The sweetness of the dried fruit and the crunch of the roasted nuts perfectly compliment each other. Also, the ingredients are all items I regularly stock, so it’s easy to throw together on a busy night.
Cauliflower Couscous with Dates, Pistachios, Pine Nuts, and Parsley
- cooking spray/olive oil
- 1 head cauliflower, trimmed
- 1 T olive oil
- 1 heaping cup finely minced onion
- 1 t minced garlic
- 1 c whole wheat couscous
- 1/2 c water
- black pepper
- lemon juice
- 2 T extra virgin olive oil
- 2 T lemon juice
- dash salt
- 1 C dried dates, pitted and chopped
- 1/2 C raisins or dried cranberries
- 3 scallions, finely minced
- handful of fresh parsley
- 1/2 C pistachios, toasted
- 1/2 C pine nuts, toasted
Spray interior of food processor, including blade, with olive oil. Cut the cauliflower into small chunks and process until you have couscous sized crumbs.
Warm skillet over medium heat for a minute. Add oil and swirl to coat pan. Toss the onion and cook over medium low heat for 5 minutes, stirring often. Add garlic and salt, cook another 5 minutes.
Add cauliflower, and cook 5 minutes.
Fluff with a fork, then heat up skillet to medium and cook another 10 minutes. Cauliflower may brown and stick a little, and that’s okay, but make sure it doesn’t stick to bottom of pan.
Add couscous and stir with a fork. Cook for 1-2 minutes, stirring constantly. Add water, turn of heat, and cover. Let it sit for 5 minutes, then fluff.
Stir in olive oil, 1 T lemon juice, salt, and dates.
Stir in scallions, parsley, nuts just before serving and adjust with more olive oil, lemon juice, and salt to taste. Serve warm or at room temperature.