Side - Cauliflower and Pine Nut Couscous

By tdabbs

Ingredients

• 1/3 cup (75 mL) pine nuts
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 small head of cauliflower, broken into small florets
• 1 tsp (5 mL) salt
• 2 cups (500 mL) canned crushed tomatoes
• 2 cups (500 mL) chicken broth
• ½ cup (125 mL) dried currants
• ¼ tsp (1 mL) pepper
• 1 3/4 cups (425 mL) whole wheat couscous (340 g box)

Preparation

Step 1

Place the pine nuts in a dry skillet over medium heat and toast, stirring often, until lightly browned — about 5 minutes. Remove from skillet and set aside.

In a large, deep skillet or Dutch oven, heat the remaining 2 tbsp (30 mL) of oil over medium heat. Add the onion and cook, stirring, until softened — 3 to 5 minutes. Add the garlic, cauliflower and salt. Cook, stirring often, until the cauliflower begins to turn golden — 8 to 10 minutes. Add the tomatoes, broth, currants and pepper, and bring to a boil. Stir in the couscous, remove from heat and let sit, covered, for about 10 minutes.

To serve, stir the remaining 1 tbsp (15 mL) lemon juice and the toasted pine nuts into the couscous. Spoon some couscous onto each plate