Thursday, October 29, 2015
Kale, Cranberry, & Cauliflower Couscous
The same night I cooked the super easy, super delicious Chicken with Creamy Mushroom Sauce, I also made this healthy, delicious side item. Along with that portobello mushroom from my Green Bean Delivery, I had some lacinato kale and cauliflower to use. I found a recipe and did a few modifications and here is the result!
This couscous dish, like the chicken dish, was pretty darn easy to throw together. The original recipe was supposed to be a vegetarian main and included red kidney beans, leeks, and mushrooms. Using what I had on hand, and knowing this was going to be a side item, I simplified this and it was a great seasonal side dish. I loved the tiny bit of sweetness the cranberries provided. This recipe is a definite keeper!
As you can see from my blog, I’m a big fan of the veggies I get from my Green Bean Delivery. And Nathan is a huge fan of the bacon we order too. 😉 Everything we’ve gotten has been top notch. They’ve got a great promotion going on until November 9th. For every friend I refer, they will get $10 off their first order, I’ll get 10% off a future order, AND Green Bean Delivery will donate 10lbs to my local food bank! WIN WIN WIN! If you’ve ever been interested in checking them out (if they’re available in your area), now is a great time to take the plunge! Here’s their website for more info.
Kale, Cranberry, & Cauliflower Couscous
Yield: 6 side servings
Ingredients:
1 cup couscous
1 tablespoon butter
1 tablespoon extra virgin olive oil
2 cups cauliflower florets, cut into 1/2-inch pieces
kosher salt and freshly ground black pepper
1 bunch lacinato kale, stemmed and roughly chopped
1/4 cup vegetable broth
1/3 cup dried cranberriesDirections:
Bring 1 1/4 cups of water to a boil in a small saucepan. Add the couscous, stir, and cover with a tight fitted lid. Turn off the heat and allow the couscous to sit for 5 minutes until all the liquid is absorbed. Using a fork, fluff up the couscous. Transfer the couscous to a large serving bowl.
In a large saute pan, heat the butter and olive oil over medium heat. Add cauliflower, season with salt and pepper. Cook for about 8 minutes, stirring occasionally until softened. Add the kale and cook for about 3 minutes until wilted. Add the broth and cranberries. Cook for 2 to 3 more minutes until warmed through. Remove pan from the heat.
Transfer the veggie mixture to the bowl with the couscous. The couscous will absorb any broth from the veggie mixture. Gently toss to combine. Season with salt and pepper to taste and serve.
adapted from Salted Kitchen
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