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Cauliflower stands in for couscous in this warm winter salad that will please everyone. Zesty curry powder makes it a flavorful companion to braised chicken or baked tofu. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.
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Ingredients
For 6 Serving(s)
spiced-broccoli-couscous-salad
- 1 lb cauliflower florets
- 2 T olive oil
- 1/2 yellow onion
- 2 clv garlic
- 2 c broccoli florets
- 15 oz chickpeas
- 1 T curry powder
- 1/3 c water
- 1 lemon
- salt
- black pepper
Spiced Broccoli "Couscous" Salad Directions
- In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside. Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.