Cauliflower and Preserved Lemon Couscous

cauliflower cous cous

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
Serves 4
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.


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