Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it's nearly instant, and add a sweet accent of orange and currants. Source: EatingWell Magazine, January/February 2008

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.


Nutrition Facts

144 calories; 2.8 g total fat; 0.4 g saturated fat; 291 mg sodium. 378 mg potassium; 26.8 g carbohydrates; 5 g fiber; 7 g sugar; 5.6 g protein; 110 IU vitamin a iu; 49 mg vitamin c; 59 mcg folate; 40 mg calcium; 1 mg iron; 18 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The flavor was magnificent and it was very easy to prepare. Gotta love one-pot recipes. I couldn't find currants that day so I substituted raisins and cranberries. Great way to get grains and veggies in one. Dan Austin TX Read More
Rating: 5 stars
Very easy. I used 1 cup couscous and 1 3/4 cups stock and 1/4 cup OJ. I added about 1/4-1/2 tsp. of Garam Masala spice to the sauteed cauliflower and added toasted slivered almonds at the end. Read More