How to Cook Yummy Sicilian Cauliflower-Chickpea with Couscous

Sicilian Cauliflower-Chickpea with Couscous. Sicilian cauliflower & chickpea stew with fluffy couscous. Making cauliflower couscous couldn't be easier. You just grind up fresh cauliflower florets in a food processor until they resemble couscous.

The addition of dried apricots to this Mediterranean recipe View image. Chickpea Cauliflower "Couscous". this link is to an external site that may or may not meet accessibility guidelines. Wash and dry the fresh produce. You can cook Sicilian Cauliflower-Chickpea with Couscous using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Sicilian Cauliflower-Chickpea with Couscous

1. It's 1/2 of onion.
2. You need 350 g of cauliflower.
3. Prepare 1/2 teaspoon of chili flakes.
4. It's 15 g of fresh parsley.
5. Prepare 1/8 of garlic clove.
6. Prepare 1/4 teaspoon of ground cinnamon.
7. You need 25 g of black olives (I prefer kalamata).
8. You need 15 g of raisins (no thanks).
9. You need 1 can (400 g) of egg tomatoes.
10. It's 1 can (400 g) of chick peas.
11. Prepare 150 g of whole grain couscous.
12. It's of olive oil.
13. You need of salt.
14. Prepare of pepper.

While the couscous cooks, in a large, high-sided pan (or pot), heat a drizzle of olive oil on medium-high until hot. Add the cauliflower pieces and sliced onion; season with salt and. Couscous, chickpeas and cauliflower are the perfect vehicle to try trendy vegetarian za'atar. topped with parsley-tahini sauce and brown-butter pine nuts. In place of the chicken, I chose to toss a head of cauliflower, a can of chickpeas and a thinly sliced red onion with Ottolenghi's blend of za'atar.

Sicilian Cauliflower-Chickpea with Couscous step by step

1. Cut up the onion.
2. Add 1/2 tablespoon olive oil and brown the onion, cauliflower, chili in a pan with sea salt and a pinch of pepper.
3. Steam for 15 minutes until the cauliflower is soft (to taste).
4. In the meantime, pluck the parsley, chop the garlic.
5. Add 1/2 tablespoon olive oil to a separate pan and drop in the garlic, parsley, and cinnamon, lightly brown for 1 minute.
6. Depit the olives, add them and raisins to pan and brown them also for 1 minute.
7. Add the tomatoes with 1/2 can of water to the garlic pan.
8. Clean and wash the chickpeas.
9. In a large bowl prep the couscous with boiling water.
10. When the couscous is ready, mix everything, fluff the couscous on a plate, and garnish with fresh parsley.
11. .

Season generously with salt and pepper. By this time, the cauliflower and chickpeas should be about done. Remove from oven and let cool briefly, then transfer to the same large bowl you used earlier. Curried Chickpea Roasted Cauliflower, new ways to enjoy this new superfood. Serve with quinoa for gluten free version or couscous for a more authentic Moroccan style dish.