Roasted Cauliflower Couscous

When I was younger (lately that seems forever ago since my back has been hurting like an old man’s), I used to watch the cartoon ‘The Weekenders‘ whenever it was on. Every so often, those kids would go to a museum to taste test a random international food. The lady serving those treats always had a punchy tag line that would stick in your head…and even though I barely remember anything about that show, I still remember a few of those rhymes. One of my favorites was “couscous: the food so nice, they named it twice”. I obnoxiously say it all the time. Actually, I’m pretty sure that rhyme turned me onto the wonderful versatility of couscous.

Well anyway…blah blah blah blah blah…I hadn’t had couscous in a while, so I knew it was time to make some! It takes about 5 minutes to cook, so the only prep time needed is for whatever fun ingredients you want to add in. Personally, I like it pack it full of strong flavors because unfortunately plain couscous can be rather boring. In this recipe, the couscous is simmered with sauteed garlic, red onion, and sundried tomatoes. Oh, and some roasted cauliflower chopped up into tiny florets. The cauliflowers not only adds an extra serving of veggies, but it also gives the dish a little smokiness that you can’t get from anything else. After everything fluffs up, a sprinkling of slivered almonds gives the dish the perfect amount of crunch. Don’t skip out on those almonds. Seriously. Even if you’re allergic, figure out something else to switch up the texture. Totally needed and totally awesome.

Anyway, this little side dish is pretty freakin’ good. I like it and hopefully you will too. But (shameless plug warning) please leave me some comments, cause I want to interact with you guys! Let me know what you think! Be my friend! :D haha

1/2 – 3/4 cauliflower head

1 tablespoon butter

2 tablespoons extra virgin olive oil

5 garlic cloves (minced)

1 red onion (finely diced)

7 sundried tomatoes (finely chopped)

1 tomato (finely chopped)

1 cup couscous

1 cup water or broth

1/3 cup slivered almonds

Salt/pepper, to taste

Preheat oven to 400-425 degrees Fahrenheit.

Cut the cauliflower into florets (about a little smaller than you’d have on a vegetable tray at a party). Toss with 1 tablespoon oil and a sprinkling of salt/pepper. Roast for 40 minutes in a preheated oven, stirring occasionally.

In a medium saucepan over medium heat, melt the butter and remaining oil. Add in minced garlic and onion, saute for 5-7 minutes or until tender and lightly golden.

Add in sundried tomato, regular tomato, and a pinch of salt/pepper. Cook for 3 minutes, or until the tomato begins to break down. Stir in the roasted cauliflower and cup of water. Bring to a boil, stir in couscous, cover, turn off heat, and let sit for 4-5 minutes. Uncover and fluff with fork.

Serve with slivered almonds. Enjoy!