Best 5 Cauliflower Couscous With Dried Fruit And Almonds Recipes

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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.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET COUSCOUS WITH NUTS AND DRIED FRUIT



Sweet Couscous with Nuts and Dried Fruit image

Provided by Giada De Laurentiis

Categories     side-dish

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 8

2 1/3 cups water
1/2 cup sugar
1/3 cup dried cranberries
1/3 cup dried apricots, chopped
1/3 cup dried cherries, chopped
2 1/2 cups (about 1 pound) couscous
1/2 cup coarsely chopped toasted slivered almonds
1/4 cup extra-virgin olive oil, if desired

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



Cauliflower

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

1/4 cup sliced almonds
1 medium head cauliflower (about 2 pounds), coarsely chopped
1/2 cup low-sodium vegetable or chicken broth
2 tablespoons honey
2 tablespoons olive oil
3/4 teaspoon ground cumin
3/4 teaspoon ground turmeric
3/4 teaspoon paprika
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried currants or raisins
1/4 cup sliced dried apricots

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"



Cauliflower

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

1 teaspoon cumin seeds
½ teaspoon coriander seeds
2 dried rose buds
½ teaspoon red pepper flakes
½ teaspoon ground paprika
1 head cauliflower, broken into florets
1 tablespoon olive oil
1 small yellow onion, diced
2 tablespoons chopped cilantro leaves
2 teaspoons extra-virgin olive oil

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



Cauliflower Couscous image

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

4 cups small cauliflower florets
1 Tbsp. oil
1/4 cup finely chopped onions
2 cloves garlic, minced
1/2 cup KRAFT Shredded Parmesan Cheese
1/4 cup sliced almonds, toasted
1 Tbsp. chopped fresh parsley
2 Tbsp. water

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



Fruity Couscous Salad image

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

1 ⅓ cups dry couscous
⅔ cup slivered almonds
½ cup packed dried apricots, chopped
⅔ cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
1 cup water for 1 minute
1 teaspoon cumin
3 scallions, thinly sliced with greens
1 pinch Salt and freshly ground black pepper, to taste

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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