I found this in the Food Network Magazine and it was brilliant – we’ll definitely be having it again. We had this on Friday with some roasted asparagus and a roasted pork tenderloin, rubbed with maple syrup and sprinkled with salt and pepper, Saturday was pizza and a movie night and Sunday we were out with family. I’m trying another new dish tonight so stay tuned…
1 to 1 1/2 c. Israeli couscous
1/2 head of cauliflower, cut into bite-sized pieces
1/2 of a red onion or a large shallot, thinly sliced
1 T. olive oil
1/4 t. cinnamon
6 pitted Medjool dates, chopped
1 T. red wine vinegar
fresh parsley, chopped
Cook the couscous (basically just boil it) according to the package directions until it’s just tender, then drain it and rinse it with cold water. Meanwhile, in a large skillet, cook the cauliflower and onion in a bit of olive oil for about 5 minutes – try to time this with the cooking of the couscous.
Add the cooked couscous to the skillet along with some salt and pepper, the tablespoon of olive oil (and the couscous shouldn’t clump), the cinnamon and dates and cook for a couple of minutes until all is heated through. Stir in the vinegar and parsley and serve.
- Category: Cauliflower, Couscous, Salad, Vegetarian