Sunday, January 22, 2012

Algerian Couscous with Saffron and Seared Cauliflower

There seems to be as many recipes for Algerian couscous as there are Algerian cooks. I took bits and pieces from several recipes, adapting to what vegetables I had and the time I had. Since I didn't have time to roast the cauliflower, I opted to sear and caramelize it. Delicious!

Wash and chop the cauliflower into large bite-sized pieces. Melt butter in a large flat-bottom pan. Sprinkle in ground cumin, freshly ground sea salt and flower pepper. Add the cauliflower and cook till seared and nicely caramelized.

Meanwhile cook the couscous. Bring 2 C water, a splash of olive oil, and a pinch of saffron threads to a boil. Add 2 C whole wheat couscous. Cover with a lid and remove from heat. Let stand for 10 minutes. Fluff with a fork.

Gently stir in cauliflower, diced tomatoes, and sliced almonds. Season with salt and pepper to taste. Toss with olive oil and fresh squeezed lemon juice. Serve hot.

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