Gone are the days when cauliflower was relegated to the back of the fridge, used only as a side dish or as a last-minute addition to a stir-fry. This versatile vegetable can be transformed into a delicious and nutritious dish all its own, such as this delightful recipe for cauliflower couscous with dried fruit and almonds. With its vibrant colors, sweet and savory flavors, and crunchy texture, this dish will elevate your meals and leave you feeling satisfied and nourished.
Let's cook with our recipes!
SWEET COUSCOUS WITH NUTS AND DRIED FRUIT
Provided by Giada De Laurentiis
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.
- Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.
- Transfer the couscous to an airtight container and store in the refrigerator.
- Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.
CAULIFLOWER "COUSCOUS" WITH DRIED FRUIT AND ALMONDS
We swap in richly spiced cauliflower "rice" for semolina in this nutritious and gluten-free take on couscous. Serve it as a side for grilled vegetables or meats or hearty stews like Easy Lamb Tagine with Pomegranate.
Provided by Rhoda Boone
Categories New Year's Eve Couscous Cauliflower Wheat/Gluten-Free Almond Vegetarian Vegan Dried Fruit Raisin Currant Spice Paprika Healthy
Yield Serves 6-8
Number Of Ingredients 13
Steps:
- Toast almonds in a large dry skillet over medium heat, tossing occasionally, until lightly browned, 8-10 minutes. Transfer to a small bowl. Wipe out skillet.
- Meanwhile, working in batches if needed, pulse cauliflower in a food processor fitted with blade, or grate using the largest holes of a box grater until rice-like in texture (you should have about 4 cups).
- Whisk broth and honey together in a small bowl.
- Heat oil in same skillet over medium-high. Add cumin, turmeric, paprika, and cinnamon and cook until fragrant, about 30 seconds. Immediately add cauliflower and stir to coat. Season with salt and pepper and cook, stirring, until cauliflower is softened, 3-5 minutes. Add broth mixture, currants, and apricots; stir to combine. Cover and continue to cook until just tender, 3-5 minutes more.
- Transfer cauliflower mixture to a serving platter and stir in half of almonds. Top with remaining almonds before serving.
CAULIFLOWER "COUSCOUS"
A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Cauliflower
Time 34m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.
- Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.
- Place cauliflower in a food processor; pulse into grains the size of rice.
- Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.
- Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.
Nutrition Facts : Calories 100.4 calories, Carbohydrate 10.4 g, Fat 6.1 g, Fiber 4.4 g, Protein 3.3 g, SaturatedFat 0.8 g, Sodium 45.3 mg, Sugar 4.4 g
CAULIFLOWER COUSCOUS
Create a tasty, Healthy Living alternative to couscous with this great Cauliflower Couscous option. This Cauliflower Couscous recipe is made with Parmesan cheese and sliced almonds.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, about 1/2 cup each
Number Of Ingredients 8
Steps:
- Bring 1/2 inch water to boil in medium saucepan fitted with steamer basket. Add cauliflower to basket; cover. Cook 5 min. Remove cauliflower from basket; cool 10 min.
- Place cauliflower in work bowl of food processor. Use pulsing action of processor to process cauliflower until chopped into small pieces resembling that of cooked couscous.
- Heat oil in large skillet on medium heat. Add onions; cook 4 to 5 min. or until crisp-tender, adding garlic for the last minute. Add cauliflower; cook 2 to 3 min. or until heated through, stirring occasionally. Remove from heat.
- Add remaining ingredients; mix well.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
FRUITY COUSCOUS SALAD
To boost flavor and nutrition, prepare the whole-grain couscous with orange juice instead of water.
Provided by Ben S.
Categories Salad Pasta Salad Fruit Pasta Salad Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 38 g, Fat 4.9 g, Fiber 3.6 g, Protein 6 g, SaturatedFat 0.4 g, Sodium 6 mg, Sugar 12.7 g
Tips:
- Choose the right cauliflower: A large head of cauliflower will yield about 3 cups of cauliflower couscous. Look for a head that is compact and heavy, with no blemishes.
- Pulse the cauliflower in a food processor: Pulses should be quick and short to avoid over-processing the cauliflower. Aim for a couscous-like texture, with small, even pieces.
- Use a large skillet or sauté pan: This will ensure that the cauliflower has enough room to cook evenly without steaming.
- Don't overcrowd the pan: Cooking the cauliflower in batches will help prevent steaming and ensure that it cooks evenly.
- Season the cauliflower couscous: Salt and pepper are essential seasonings, but you can also add other spices and herbs to taste. Smoked paprika, cumin, and garlic powder are all good options.
- Add the dried fruit and almonds: Once the cauliflower couscous is cooked, stir in the dried fruit and almonds. These will add sweetness, crunch, and flavor to the dish.
- Serve immediately: Cauliflower couscous is best served immediately, while it is still warm and fluffy.
Conclusion:
Cauliflower couscous is a healthy and delicious alternative to traditional couscous. It is easy to make and can be used in a variety of dishes. With its nutty flavor and versatile texture, cauliflower couscous is a great way to add more vegetables to your diet.
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