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1
In a large saucepan over high heat, bring chicken broth to a boil. Add 1 tablespoon of the butter and 1/2 teaspoon of the kosher salt. Then stir in quinoa, millet, and garbanzo beans. Reduce heat to low and cover with lid. Cook for 10 minutes. Then stir in couscous, cover with lid again, and cook for 15 minutes more. Remove pan from heat, leaving the lid on.
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2
In a large nonstick skillet over medium heat, melt 1-1/2 tablespoons of the butter. Add onion, red pepper, and garlic, and stir to combine. Saute for about 8 minutes, stirring every few minutes, until onion is soft and translucent. Slide the vegetable mixture into the pan with the couscous mixture, and cover pan again with lid. If you worked ahead and the couscous mixture is not done cooking at this point, slide vegetables onto an extra plate, and add to couscous when it's done.
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3
Return same skillet to the burner (no need to wash pan first) and turn the heat up just a bit, to medium-high. Add the remaining 1-1/2 tablespoons of butter. Once the butter is melted, add cauliflower and stir to coat it with the butter. Sprinkle evenly with curry, cumin, and black pepper, and then stir again. Saute for about 6 minutes, stirring every couple minutes, until cauliflower is tender but still firm. Add cauliflower to couscous and vegetable mixture, along with the cilantro, and fold to combine. Serve warm.
