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.
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
- 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 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