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Sauteed cauliflower with Israeli couscous

March 28, 2012

I made this dish for a dinner party last night.  I knew my hosts love cauliflower and I wanted to make something healthy but flavorful.  This is similar to a recipe adapted from Food Network magazine, but with slight variations.  You can make it early the same day, but it’s better served warm.

1 1/2 cups Israeli pearl couscous

1 T olive oil

4 cups cauliflower florets

1 small shallot, finely chopped

Salt, pepper to taste and pinch of cinnamon

1/4 cup tart dried cherries

1/4 cup pitted kalamata olives

1 T red wine vinegar

1/4 cup chopped parsley

Cook the couscous according to package directions.  Set aside.  In a skillet, heat the oil.  Sautee the cauliflower and shallot for 5 minutes or until carmelized.  Season with s&p and cinnamon.  Add cherries and olives and saute 2 minutes.  Stir in couscous and red wine vinegar.  Adjust seasonings, sprinkle with parsley, transfer to a large bowl and serve.  It’s that easy.  This is Steve R Morse in Fort Lauderdale with another recipe that’s both interesting and healthy.  Bye.

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From → Recipes

One Comment
  1. Joe Ann permalink

    This is great. You must try this dish!!!!!

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