Dinner Lately…

I was coming home late from work and kickboxing tonight and had instructed Andy to prepare the ingredients for dinner by following my instructions posted on my blog for Citrusy Cauliflower Couscous. Little did I know, he had made the dish all by himself. I’m so proud of him! It was a little wetter than I’m used to, but the avocados were a nice touch and gave it the creaminess. We also used wholewheat couscous for this dish.

I’ve always wanted to cook couscous more often but somehow have never gotten to it even though it is extremely easy. I finally found a recipe that I can modify from EatingWell.com so I went ahead to make it and pair it with some vegetarian chicken breast than can be cooked right in the pouch since I needed to get to my first Cooking Club meeting in Windsor. It turned out quite well, even Andy liked it being that it was such a low-fat and healthy meal. Couscous, especially wholewheat couscous is an excellent carbohydrate to pair with your favourite protein dishes like stew or grilled meat.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 4 cups finely chopped cauliflower florets (about 1 medium head)
• 1/2 teaspoon salt
• 3/4 cup vegetable broth
• 1 teaspoon freshly grate lemon zest
• 1/2 cup orange juice
• 1/4 cup raisins or currants
• 2/3 cup whole-wheat couscous
• A dash of white wine
•  A handful of chopped cilantro or scallions
• Salt and pepper to taste

Method

1. Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes.
2. Add broth, juice, white wine and raisins or currants; bring to a boil over high heat.
3. Stir in zest, couscous and scallions.
4. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
5. Fluff with a fork.
6. Add cilantro/scallions and salt and pepper to taste.