Israeli Couscous With Roasted Cauliflower

1. 1

   Toss cauliflower florets and sage leaves with olive oil and salt to lightly coat.

2. 2

   Place cauliflower and sage into roasting pan and roast at 375 for 25-30 minutes, until browned.

3. 3

   Toast almonds until lightly browned.

4. 4

   Bring 1 cup water to boil in a small saucepan. Stir in couscous, remove saucepan from heat, and cover for 12-15 minutes. Fluff with a fork.

5. 5

   Place cooked couscous in serving dish and toss with a dash or two of a fine nut oil.

6. 6

   Toss browned and slightly cooled cauliflower with couscous in serving dish. Crumble cooked sage pieces into the mix.

7. 7

   Mix in toasted almonds and add parmesan to taste.

8. 8

   Serve slightly warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.