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.

My dad made this for us all the time no matter if we’re having rice or potatoes for dinner, and I had just garnered enough guts to attempt the white sauce this past week. It turned out OK, but I could probably use less flour or cook it over the stovetop for a bit longer to remove the “floury” taste. Nonetheless, it came close. To completely remove the clumps, I stuck my food blender in the pot and blend until I got the sauce to completely smoothen and gives the back of the spoon a silky coat.

To make the white sauce, melt butter in a pan and add a few teaspoons of white flour over low heat. Gradually add milk into the pan by the spoonfuls and while removing clumps with the ladle/spatula. Season with salt. Pour over the steamed cauliflowers (or any vegetables or dish) and season with freshly cracked black pepper.