Couscous with Cauliflower, Olives and Golden Raisins

FullSizeRender (8)
Couscous with Cauliflower, Olives and Golden Raisins
Serves 3

1/2 head cauliflower, broken into florets
1 tablespoon unsalted butter
1 small onion, chopped fine
¾ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon dried oregano
⅛ teaspoon ground cinnamon
1 ½ cups prewashed quinoa or couscous
1 ¾ cups water
¼ cup golden raisins
⅓ cup green olives, chopped coarse
3 tablespoons chopped fresh cilantro
1 tablespoon red wine vinegar
1 tablespoon olive oil
1/4 cup sliced almonds, toasted

Season and roast cauliflower. Melt butter, add onion, salt, cumin, oregano, and cinnamon; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.

Increase heat to medium-high, stir in water and quinoa, and bring to simmer. Cover, reduce heat to low, and simmer until grains are just tender, stirring in raisins halfway through cooking. Stir in olives, cilantro, vinegar, and olive oil. Sprinkle with almonds.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s