Cauliflower & Couscous Pilaf
Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it's nearly instant, and add a sweet accent of orange and currants.
Prep Time:
25 mins
Total Time:
25 mins
Servings:
6 servings, generous 3/4 cup each
Ingredients
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1 tablespoon extra-virgin olive oil
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4 cups finely chopped cauliflower florets, (about 1 medium head)
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1/2 teaspoon salt
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3/4 cup reduced-sodium chicken broth
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1 teaspoon freshly grated orange zest
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1/4 cup orange juice
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1/4 cup currants
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2/3 cup whole-wheat couscous
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1/2 cup sliced scallion greens
Directions
1.
Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.
Nutrition information
Calories 163, Total Fat 3 g, Monounsaturated Fat 2 g, Cholesterol 1 mg, Sodium 239 mg, Carbohydrate 31 g, Fiber 6 g, Protein 6 g, Potassium 356 mg. Daily Values: Vitamin C 78%. Exchanges: Starch 1.5,Vegetable 1,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Quick Herbed Couscous & Peas
By all means use fresh peas if you have them. And remember, the smaller they are, the less cooking time they'll need. (Frozen peas work fine if that's all you have.) To make this a little more substantial, you can - if you like - add a cupful of drained and rinsed canned chickpeas. Don't skimp on the herbs; the dish really shines with them.
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