Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
4 cups finely chopped cauliflower florets, (about 1 medium head)
½ teaspoon salt
¾ cup reduced-sodium chicken broth
1 teaspoon freshly grated orange zest
¼ cup orange juice
¼ cup currants
⅔ cup whole-wheat couscous
½ cup sliced scallion greens
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.
144 calories;3.0 g fat(0.0 g sat); 5.0 g fiber; 27.0 g carbohydrates; 6.0 g protein; 59.0 mcg folate; 0 mg cholesterol; 7.0 g sugars; 0.0 g added sugars; 110.0 IU vitamin A; 49.0 mg vitamin C; 40.0 mg calcium; 1.0 mg iron; 291 mg sodium; 378.0 mg potassium
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.
September 21, 2009
By: EatingWell User
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