Cauliflower & Couscous Pilaf
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.
From EatingWell: January/February 2008
Yield: 6 servings, generous 3/4 cup each
Active Time: 25
Total Time: 25
- 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
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 Per Serving: 163 calories; 3 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 31 g carbohydrates; 6 g protein; 6 g fiber; 239 mg sodium; 356 mg potassium.
Nutrition Bonus: Vitamin C (78% daily value), Folate (15% dv).
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1 vegetable, 1 fat