If you’re accustomed to seeing cauliflower drowning in a cheese sauce, this pilaf — light, bright and modern — will be a revelation. The cauliflower is combined with couscous and dressed with lemon, garlic and parsley. Usually I have to be careful about using lemon juice, which discolours green vegetables, but with cauliflower, that’s not a problem. Serve with roasted or grilled chicken or salmon. From Stephanie Witt Sedgwick
LEMON GARLIC COUSCOUS WITH CAULIFLOWER
Servings 7 or 8.
2 cups dried Israeli couscous
3 tbs olive oil
2 tbs garlic, finely chopped
350g cauliflower florets, broken or cut into small pieces about 3/4-inch long at the widest point
1/2 cup homemade or no-salt-added chicken broth
Freshly ground black pepper
4-6 tsp zest, finely grated
6 tbs lemon juice
1/2 tsp sugar
3 tbs parsley, finely chopped
Prepare the couscous according to the package directions, making sure to add a pinch of salt to the cooking water. Meanwhile, heat the oil in a deep 10-inch nonstick saute pan or skillet over medium-low heat. Add the garlic and a pinch of salt. Cook for about 8 minutes, until the garlic is soft, stirring frequently and adjusting the heat as needed to keep the garlic from browning. Add the cauliflower and stir to combine. Increase the heat to medium-high; add the broth, season with salt and pepper to taste, and cover. Cook for 7-9 minutes, until the cauliflower pieces are tender when pierced with a fork. Uncover and cook just until the broth has evaporated but the cauliflower still looks moist, about 1 minute. When the couscous is ready, transfer it to a large bowl along with the lemon zest and juice, sugar and parsley. Season with salt and pepper to taste. Add the cauliflower and garlic, and toss to combine. Taste, and adjust the seasoning as needed. Serve warm or at room temperature.
Nutrition per serving (based on 8): 210 calories, 6g protein, 34g carbohydrates, 6g fat, 1g saturated fat, 0mg cholesterol, 60mg sodium, 1g dietary fibre, 2g sugar