Cauliflower, Couscous and Currant
Calories 147 (18% from fat)
Fat 3 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 287 mg.
Carb. 26 gram
Fiber 3 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 3.8 gram
1 Tbsp. extra virgin olive oil
5 cups cauliflower florets (1 lb.), finely chopped
1/2 tsp. salt
3/4 cups reduced sodium chicken broth
1 tsp. orange zest, grated
1/4 cup orange juice
1/4 cup red or black currant jelly (fruit spread)
2/3 cup couscous, 100% whole wheat
1/2 cup scallions (green onions), chopped
1. Heat a large non-stick pan over medium heat. Add the olive oil, cauliflower and salt. Cook until softened, stirring occasionally, for about 3 minutes. (If you start with frozen cauliflower, you'll need to cook it for about 5-6 minutes.)
2. Stir in the chicken broth, orange zest, orange juice and currant jelly. Raise heat to high and bring to a boil. Once it's boiling, mix in the couscous and scallions.
3. Remove from the heat, cover the pan and let stand for about 5 minutes, until the liquid is absorbed. Fluff with a fork and serve.
Yield: 6 Servings
Freeze this recipe for easy re-heating later. Make sure it's tightly sealed inside freezer safe containers.
Microwave each serving for approximately 2 - 3 minutes, depending on microwave strength.