Sorry I haven’t posted in so long- we were busy buying a HOUSE! I have a huge backlog of recipe and restaurant posts while I take a mini hiatus from cooking as we move in and fix up our house. I’ve been meaning to post this recipe for some time. I love roasting extra vegetables and then tossing them with some type of grain to create a filling vegetarian meal. Here tart, fresh preserved lemons are combined with earthy cauliflower and sweet red peppers. Preserved lemons are surprisingly easy to make and a little definitely goes a long way. I actually used a blend of grains that includes couscous and quinoa but any grain will do!
Cauliflower and Preserved Lemon Couscous
Total Time: 30 minutes
• 2 1/4 cups roasted cauliflower
• 3 cups cooked Israeli couscous
• 2 tablespoons finely chopped preserved lemons
• 3 tablespoons chopped roasted red pepper
• 1 tablespoon olive oil
• kosher salt and ground black pepper, to taste
Combine all ingredients together in a large bowl and serve room temperature or slightly refrigerated. I used leftover cauliflower and cooked the grains according to the package directions.