Cauliflower & Couscous Pilaf

Recipe Photo: Cauliflower & Couscous Pilaf
Author
Katie Kambridge
Source of Recipe
EatingWell Magazine January/February 2008
Serves/Makes/Yields
Makes 6 servings, generous 3/4 cup each
Recipe Description

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. 

 

Ingredients

1 tablespoon extra-virgin olive oil 
4 cups finely chopped cauliflower florets (about 1 medium head) 
½ teaspoon salt 
¾ cup reduced-sodium chicken broth 
1 teaspoon freshly grated orange zest 
¼ cup orange juice 
¼ cup currants 
⅔ cup whole-wheat couscous 
½ cup sliced scallion greens  

 

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

     

Nutrition Information

 Nutrition Information Per serving: 163 calories; 3 g fat (0 g sat, 2 g mono); 1 mg cholesterol; 31 g carbohydrate; 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 Servings Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

 

Type of Meal