Sides

Spiced Broccoli "Couscous" Salad

StrongerTogether.coop

The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. 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.

Prep Time

15 minutes

Cook Time

15 minutes

Yield

6 Servings

Ingredients

1 pound cauliflower (florets)
2 tablespoons olive oil (or butter)
1⁄2 onion, yellow (thinly sliced)
2 cloves garlic (peeled and minced)
2 cups broccoli (florets)
1⁄3 cup raisins
1 chickpeas (15-ounce can, drained and rinsed)
1 tablespoon curry powder
1⁄3 cup water
1 lemon juice (juice from 1 lemon)
  salt (to taste)
  black pepper (to taste)

Instructions

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 raisins, 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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.