Couscous with Cauliflower and Almonds

This delightful couscous recipe combines the rich flavors of cauliflower and almonds, creating a delicious and satisfying dish. The finely chopped and fried cauliflower mimics the texture of cracked grains, giving the couscous a unique and delightful taste. Prepared with whole wheat couscous, this dish offers a nutty flavor and chewy texture, making it a healthy and filling option for any meal.

MAKES: 4 servings

TIME: About 20 minutes

INGREDIENTS:

• 1/2 cup almonds
• 3 tablespoons extra virgin olive oil
• 1 large shallot or small red onion, chopped
• 1 small cauliflower, chopped (about 3 cups)
• Salt and freshly ground black pepper
• 1 cup whole wheat or regular couscous
• 1 teaspoon smoked or hot paprika
• 1 1/2 cups chicken or vegetable stock (or wine or water)
• 1/2 cup chopped fresh parsley leaves
• Freshly grated manchego or other semihard sheep’s milk cheese for garnish (optional)

INSTRUCTIONS:

1. Toast the almonds in a deep skillet over medium-high heat, stirring constantly until they are fragrant and lightly toasted. Remove them from the pan and set aside to cool.
2. In the same skillet, add the olive oil and heat it. Add the chopped shallot or red onion and cook until soft and slightly colored, about 2 minutes.
3. Add the chopped cauliflower to the skillet and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is coated with oil and starts to soften and turn golden, which should take around 5 to 10 minutes.
4. Stir in the couscous and continue stirring until it is also coated with oil and begins to toast, which should take about 3 to 5 minutes.
5. Sprinkle the mixture with paprika and stir to combine. Pour in the chicken or vegetable stock, or use white or rosé wine, water, or a combination. Bring it to a boil, then cover the skillet and turn off the heat. Let the couscous rest, undisturbed, for 15 minutes.
6. Finely chop the toasted almonds and add them along with the chopped parsley to the couscous. Fluff the couscous gently with a fork.
7. Cover the skillet again and allow the couscous to rest for another minute or two. Taste and adjust the seasoning according to your preference.

VARIATIONS:

• Couscous with Broccoli and Walnuts: Replace the almonds with toasted walnuts. Use a few stalks of broccoli instead of cauliflower, omit the paprika, and garnish with fresh bread crumbs if desired.

USES:

• Couscous with cauliflower and almonds is a delightful side dish that pairs well with a variety of main courses.
• Serve it alongside grilled meats, roasted vegetables, or your favorite protein for a satisfying and flavorful meal.

Experience the delectable flavors of couscous with cauliflower and almonds, a dish that perfectly balances the nuttiness of whole wheat couscous with the richness of toasted almonds and finely chopped cauliflower. With a touch of paprika adding a delightful smoky note, this couscous dish is both hearty and wholesome. Whether served as a side or a main course, this recipe is a true crowd-pleaser that will leave everyone asking for more. Enjoy the ease and speed of preparing this couscous with cauliflower and almonds a delicious addition to any dining experience!