Cauliflower & Couscous Pilaf

January/February 2008

Your rating: None Average: 3.7 (27 votes)

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.

"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. "
Cauliflower & Couscous Pilaf

Makes: 6 servings, generous 3/4 cup each

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Total Time:


  • 1 tablespoon extra-virgin olive oil
  • 4 cups finely chopped cauliflower florets, (about 1 medium head)
  • 1/2 teaspoon salt
  • 3/4 cup reduced-sodium chicken broth
  • 1 teaspoon freshly grated orange zest
  • 1/4 cup orange juice
  • 1/4 cup currants
  • 2/3 cup whole-wheat couscous
  • 1/2 cup sliced scallion greens


  1. 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.


Per serving: 163 calories; 3 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 31 g carbohydrates; 0 g added sugars; 6 g protein; 6 g fiber; 239 mg sodium; 356 mg potassium.

Nutrition Bonus: Vitamin C (78% daily value), Folate (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

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Recipe Categories

Type of Dish
Salad, side/appetizer
Middle Eastern
Ease of Preparation
Total Time
30 minutes or less
Main Ingredient
Vegetarian, other
Preparation/ Technique

January/February 2008
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