Curried Cauliflower with Israeli Couscous and Grains
User Reviews
5
3 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
103 kcal
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Course
Dinner
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Cuisine
Middle Eastern
Curried Cauliflower with Israeli Couscous and Grains
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This particular dish, where cauliflower and other veggies are sautéed and then married to a mixture of Israeli couscous and grains, has quickly become a family favorite.
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Ingredients
- 2 cups chicken broth low sodium
- 1 butter 4 tablespoons Land O Lakes Butter® with Olive Oil & Sea Salt, divided, half stick
- 1 teaspoon kosher salt divided
- ¼ cup red quinoa
- ¼ cup millet
- ¼ cup garbanzo beans also called chana dal beans, split, baby
- ½ cup Israeli couscous
- 1 cup yellow onion diced
- 1 cup red pepper diced
- 2 garlic minced, large cloves
- 3 cups cauliflower florets small
- ¾ teaspoon curry powder mild or sweet
- ½ teaspoon cumin ground
- black pepper to taste, freshly ground
- ¼ cup cilantro chopped, fresh
Instructions
- In a large sauce pan over high heat, bring chicken broth to a boil. Add 1 tablespoon of the butter and 1/2 teaspoon of the kosher salt. Then stir in quinoa, millet, and garbanzo beans. Reduce heat to low and cover with lid. Cook for 10 minutes. Then stir in couscous, cover with lid again, and cook for 15 minutes more. Remove pan from heat, leaving the lid on.
- In a large nonstick skillet over medium heat, melt 1-1/2 tablespoons of the Butter with Olive Oil & Sea Salt. Add onion, red pepper, and garlic, and stir to combine. Sauté for about 8 minutes, stirring every few minutes, until onion is soft and translucent. S
- lide the vegetable mixture into the pan with the couscous mixture, and cover pan again with lid. (If couscous is not done cooking at this point, slide vegetables onto an extra plate, and add to couscous later.)
- Return same skillet to the burner (no need to wash pan first) and turn the heat up just a bit, to medium-high. Add the remaining 1-1/2 tablespoons of Butter with Olive Oil & Sea Salt. Once the butter is melted, add cauliflower and stir to coat. Sprinkle evenly with curry, cumin, and black pepper, and then stir again.
- Sauté for about 6 minutes, stirring every couple minutes, until cauliflower is tender but still firm. Add cauliflower to couscous and vegetable mixture, along with the cilantro, and fold to combine. Serve warm.
Notes
- From a farmgirl’s dabbles
Nutrition Information
Show Details
Serving
1
Calories
103kcal
(5%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
4mg
(1%)
Sodium
376mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 103kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 4mg | 1% |
| Sodium | 376mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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