My kids liked the raisins and craisins in this dish, which I expected. They are unpredictable about cauliflower, but since I chopped it up into pretty small pieces, they ate most of it because it was too much work to pick it out. I offered grated parmesan, goat cheese, and feta to any who wanted them. I'm the only one who picked the goat, which I thought suited it well.
Ingredients
1 1/3 cup Israeli couscous
1/2 red onion, chopped
Dash of ground cinnamon
1 3/4 cups vegetable broth
Small handful of pine nuts, toasted
Handful of fresh parsley, chopped [optional; I used a few shakes of dried]
Small handful of golden raisins
Small handful of dried cranberries
1/2 head of cauliflower, chopped
Salt to taste
Directions
Directions
(1) In a medium pot over medium heat, add olive oil, couscous, and onions. Toss to coat.
(2) Add salt and cinnamon.
(3) Meanwhile, in a separate small pot, bring vegetable broth to a boil.
(4) When the couscous is just starting to toast, slowly add in the broth. Stir. Bring to a boil; reduce heat and cover. Let sit 10-12 minutes or until liquid is absorbed.
(5) While waiting, steam cauliflower until fork-tender.
(6) When couscous is done, remove from heat. Stir in golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary.
(7) Add in the cauliflower and gently toss. Serve warm.
Kid Participation: None.
(2) Add salt and cinnamon.
(3) Meanwhile, in a separate small pot, bring vegetable broth to a boil.
(4) When the couscous is just starting to toast, slowly add in the broth. Stir. Bring to a boil; reduce heat and cover. Let sit 10-12 minutes or until liquid is absorbed.
(5) While waiting, steam cauliflower until fork-tender.
(6) When couscous is done, remove from heat. Stir in golden raisins, dried cranberries, pine nuts and parsley. Taste and adjust salt if necessary.
(7) Add in the cauliflower and gently toss. Serve warm.
Kid Participation: None.
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