Couscous is a superb facet dish or vegetarian possibility that’s good for out of doors eating. It may be served heat or chilly, has a satisfying kick of spice, and is wholesome as well.
Only a plate of couscous, you assume? Effectively, not fairly. In contrast to Center Jap couscous, which is made with tiny grains of semolina wheat, this couscous is a grain-free various, and due to this fact gluten-free.
The star of the present is cauliflower. Its versatility, sturdy texture and nutty, buttery taste seamlessly rework in any other case wheat-y and starchy preparations. Cauliflower is a wholesome, tasty stand-in for wheat in flour mixes for pizza crust, crackers, breads and pasta. When finely chopped, it’s an ideal substitute for rice, and when pureed, cauliflower is a lightweight and fluffy various to mashed potatoes. Whereas the top outcomes have a notable nutty and vegetal high quality, cauliflower, with all of its iterations, is mild, gluten-free and scrumptious.
On this couscous recipe, cauliflower florets are blitzed into tiny items, then sauteed in a pan till crisp-tender. Subsequent, proceed as you’ll with a standard couscous dish, tumbling it with bunches of chopped inexperienced herbs, greens and spices. The additional bonus is that, not like wheat couscous, which requires the absorption of a considerable amount of water and olive oil to melt, cauliflower couscous wants solely a splash or two of oil wherein to saute. So, have at it with no regrets, and dig in with a giant spoon.
Lemony cauliflower couscous
Energetic time: 10 minutes
Complete time: 10 minutes
Yield: Serves 4 to six
Substances
1 medium head cauliflower, cored, leaves discarded, florets coarsely chopped
2 tablespoons olive oil
2 garlic cloves, minced
2 teaspoons floor cumin
1 teaspoon floor coriander
1 teaspoon candy paprika
1 teaspoon kosher salt, or extra to style
1/4 teaspoon cayenne
1/4 teaspoon freshly floor black pepper
1 to 2 purple jalapeno or serrano peppers, seeded, finely diced
1 poblano pepper, seeded, finely diced
2 tablespoons contemporary lemon juice
1 teaspoon finely grated lemon zest
1/2 cup (packed) chopped Italian parsley leaves
1/2 cup (packed) chopped cilantro leaves and tender stems
1/4 cup (packed) chopped contemporary mint leaves
Instructions
Place the cauliflower in a meals processor and course of till very finely chopped, related in measurement to couscous grains or nice rice.
Warmth the oil in a big skillet over medium warmth. Add the cauliflower and saute till the grains start to melt, about 3 minutes. Add the garlic, cumin, coriander, paprika, salt, cayenne and black pepper and saute till the garlic is aromatic and the cauliflower is crisp-tender (or to your required consistency), about 2 minutes extra.
Take away from the warmth and stir within the remaining elements. Style for seasoning and add extra salt if desired. If too dry, add extra lemon juice or oil to moisten. Serve heat, at room temperature, or chilled.
