Roasted Cauliflower Couscous is tossed with lemon, dill, green onion and toasted pine nuts.
Prep Time20 minutesmins
Cook Time15 minutesmins
Total Time35 minutesmins
Course: Side Dish
Keyword: cauliflower, couscous
Servings: 4
Author: Cooking Light September 2017 Cauliflower-Couscous Toss
Ingredients
2/3c.Israelor regular couscous
2c.cauliflower florets
1/2c.chopped parsley
2tbsp.thinly sliced green onionsgreen part only, plus additional for garnish if desired
2tbsp.snipped fresh dill
2tbsppine nutstoast them if you have time
2tbsp.fresh lemon juice
2tbsp.olive oil
kosher salt & freshly ground pepperto taste
Instructions
Preheat oven to 450 degrees.
Cook couscous according to package directions; cool slightly
Arrange cauliflower on baking sheet and bake for about 11-12 minutes, until starting to brown.
Combine couscous, cauliflower, parsley, green onions, dill, pine nuts, lemon juice and olive oil. Toss to combine. Season to taste with salt & pepper and sprinkle with additional green onion, if desired.