This was a dish inspired by culinary school and a recent trip to the farmer's market. In school, we made a couscous dish to pair with a lamb roast that went superb together. I didn't add lamb today, but made the couscous a hearty vegetarian dish instead. Although, chicken breast or fish would be great over a bed of this couscous.
The winter seasonal vegetables were looking good, and the cauliflowers caught my eye. I decided to buy both purple and white cauliflower, partly because of the beautiful color contrast, and partly because I know there are great nutrition properties in purple foods like blueberries, açaí berries, purple potatoes, purple carrots, and grapes.
Cauliflower can get boring, so I decided to try something new for me and grate them into the couscous. I found grated cauliflower to be great raw or steamed! What a great time saver if you have a good grater. There is some playfulness to the dish because the bright purple color, and the white cauliflower camouflages into "couscous" once you grate it fine. (It would be a great way to get kids to eat broccoli and cauliflower without even knowing it!) It's definitely a fun dish to make because it’s quick, easy, and intrigues your senses with color and flavor. I added some dried raisins and apricots and curry to give it the special Moroccan flair. Because of the added spice, it makes for great leftover cold couscous salad. For added nutrition, you can substitute the couscous with whole grain couscous, or quinoa. You can even omit the couscous and make a raw cauliflower salad instead, which I will show below.
Servings: About 6 side servings
*To add chicken: Place chicken breasts in a pot and cover with water. Bring to a boil, then cover and simmer for 10 minutes. Add chopped chicken into couscous at the end.
Additional information: also appropriate for Lacto-Ovo Vegetarian and Vegan diets
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