CAULIFLOWER COUSCOUS
Number Of Ingredients 10
Steps:
- 1. Place raisins in a bowl and pour warm water over them. Leave the raisins for about 15 minutes, until plump. Drain and discard the water.
- 2. Heat a cast iron skillet over medium heat. Reduce the heat to medium low, adde the cashews and toast them for about 8 minutes, until lightly golden and gently charred. Stir frequently to make sure that cashews do not burn. Let the cashews cool. Cut the cashews into smaller pieces (or simply crush them with your hands).
- 3. Break the cauliflower into florets, making sure to leave behind as much of the stem as possible. Chop the florets into smaller pieces. Transfer the cauliflower into food processor (or blender) in batches, and pulse until the pieces are finely chopped and resemble couscous. Be careful not to over-process.
- 4. In a large saute pan, heat three tablespoons of the olive oil over medium heat. Add the cauliflower couscous to the pan and cook for about 7 minutes, stirring frequently.
- 5. Remove the couscous from heat and let it cool. Add the raisins, cashews, za'atar, cumin, parsley, garlic, lemon zest, lemon juice, and the remaining two tablespoons of olive oil. Season with salt and pepper to taste.
- 6. Leave the couscous for about 15 minutes for the flavors to combine. Serve at room temperature.
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Hossain Faruk
[email protected]Meh.
Prossy Nakalembe
[email protected]So easy and delicious! I made this for a potluck and it was a huge success. Everyone loved it, even the picky eaters. I will definitely be making this again.
Hammad Rauf
[email protected]This cauliflower couscous recipe is a game-changer! I've been looking for a healthy and low-carb alternative to traditional couscous, and this fits the bill perfectly. The cauliflower rice cooks up quickly and easily, and the combination of spices an