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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2008


Recipe Summary

25 mins


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; protein 5.6g 11% DV; carbohydrates 26.8g 9% DV; exchange other carbs 2; dietary fiber 5g 20% DV; sugars 7.2g; fat 2.8g 4% DV; saturated fat 0.4g 2% DV; cholesterolmg; vitamin a iu 109.5IU 2% DV; vitamin c 48.6mg 81% DV; folate 58.5mcg 15% DV; calcium 40.5mg 4% DV; iron 1.4mg 8% DV; magnesium 18.4mg 7% DV; potassium 377.7mg 11% DV; sodium 290.5mg 12% DV; thiamin 0.1mg 7% DV.

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