Cauliflower Couscous
Key to making true moroccan couscous harvest vegetables and lamb, is the sausage (merguez, spicy african lamb sausage) and the type of couscous.
Recipe Summary Cauliflower Couscous
Cauliflower couscous!Ingredients | African Couscous Recipes Vegetable1 head cauliflower, cut into florets¼ cup butter1 small sweet onion (such as Vidalia®), diced1 clove garlic, minced9 pitted kalamata olives1 teaspoon dried parsleysalt to taste1 lemon, zestedDirectionsCut cauliflower into very finely chopped pieces similar to real couscous or rice.Melt butter in a medium skillet over medium heat. Add onion and garlic; cook and stir until onion has softened, about 2 minutes.Add cauliflower and cook on medium heat for about 40 minutes. Stir every 5 minutes until entire batch is golden and nutty.Mix kalamata olives, parsley, salt, and lemon zest into cauliflower.You can add diced/peeled tomatoes cut into small pieces.A food processor or blender can also be used to chop the cauliflower into couscous consistency. Add a little water before processing.Info | African Couscous Recipes Vegetableprep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
TAG : Cauliflower CouscousSide Dish, Vegetables, Cauliflower,
