Cauliflower Couscous

1. 1

   Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.

2. 2

   Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.

3. 3

   Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.

4. 4

   Season with cinnamon, corriander, salt and pepper.

5. 5

   Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.

6. 6

   Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.

7. 7

   Garnish with chopped parsely (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.