I can't believe it's not Couscous!
Try this I can't believe it's not Couscous! recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- • 1 head cauliflower
- • 1/2 cup toasted almonds roughly chopped
- • 1 400g can of cooked chickpeas drained and rinsed (or you can cook your own)
- • 1/2 cup raisins (or cranberries or currants)
- • 1/2 bunch of parsley or green onions (or both!) chopped
- • 4 tbsp. olive oil
- • 2/3 tsp. cinnamon
- • 1/2 tsp. paprika
- • 1/3 tsp. cumin
- • 1/3 tsp. coriander
- • salt & pepper to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Wash and dry the cauliflower very well. Cut into florets, discard stem and leaves. Place into a food processor, pulse several times until it crumbles and resembles couscous (refer to pics). Do not over-process or it will turn into puree. Set aside.In a large non-stick pan over medium-high heat, pour in 1 tbsp. of olive oil and add the drained chickpeas. Add â…“ tsp. of the cinnamon and toast for 3-4 minutes. Remove and set aside.Heat the remaining 3 tbsp. of olive oil and add the cauliflower. Add the remaining spices, season with salt & pepper and cook, stirring frequently for 4-5 minutes. Stir through the raisins, chickpeas, almonds, parsley/green onions and serve immediately.
