As you saw in my last garden post, I've got a lot of cauliflower growing. I harvested the first one and it took me forever to figure out what to make with it. I have been craving this sudo moroccan flavor profile, so I thought cauliflower would go nicely under that umbrella. The parsley is also from the garden : ) I can't stress enough how satisfying it is to grow your own food, I highly encourage you to grow something this year even if it's just one pot with one herb in it. You'll still get so much excitement every time you use it!
What you'll need:
1 1/3 cup Israeli couscous
1/2 purple onion, chopped (help is here)
a dash of ground cinnamon
1 3/4 cup vegetable broth
a small handful of pine nuts, toasted
a handful of fresh parsley, chopped
a small handful of golden raisins
a small handful of dried cranberries
1/2 head of cauliflower, steamed till fork tender
salt to taste
What you'll do:
In a medium pot over medium heat, drizzle a swirl of olive oil and add the couscous and onion. Toss to coat in the olive oil. Add in a sprinkle of salt and a dash of cinnamon. In a separate small pot, bring the vegetable broth to a boil. When the couscous is just starting to toast, slowly add in the broth. Stir, bring to a boil, reduce heat, cover and let sit for about 10-12 minutes or until the liquid is absorbed. This is a good time to steam your cauliflower. (I hate over cooked vegetables so I cook mine until just fork tender, but you can cook them to however you fancy)
When the couscous is done, remove from the heat and stir in the golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary. Add in the cauliflower and gently toss.
Serve warm and enjoy!