Couscous with Cauliflower, Olives and Golden Raisins

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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.


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