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