Warm Cauliflower Israeli Couscous Salad from Oh My Veggies




One of my favorite blogs for mouth watering vegetarian and vegan recipes is Oh My Veggies. Lately I’ve been stopping by the OMV blog on Sunday as I try to meal plan for the week, and always get the best ideas from the blog!

Last week I made the Warm Cauliflower Israeli Couscous Salad. You can find the full recipe here.

DSC_0242.JPG

I haven’t cooked with Israeli Couscous in ages, but the box recommended toasting the dry couscous in an oiled skillet, before adding boiling water. I think this brought out a nice toasted flavor, and only added another couple of minutes to the prep time.

DSC_0244.JPG

Instead of roasting the cauliflower with kalamata olives, I used capers. Although I absolutely love olives, I find I can only eat one or two kalamata olives before I find their flavor too overpowering. Also, I had capers in the fridge and not olives, and the capers were great to give that same salty, briny flavor.

DSC_0258.JPG

This recipe came together so simply and we both loved it. The first night, I fried an egg and tossed it on top of the couscous for some protein to complete the meal. The next night we enjoyed leftovers with some salmon and sautéed spinach.

DSC_0265.JPG

I think the recipe would be just as delicious with roasted broccoli, or really any roasted vegetable.

2 Comments

  1. Posted October 4, 2012 at 6:36 pm | Permalink

    I’m so glad you enjoyed it! 🙂 We are opposites, though–I think I could eat kalamata olives all day, everyday. I’m sure I’d end up with rickets or something, but it would be totally worth it.

  2. Posted October 8, 2012 at 10:42 pm | Permalink

    This looks incredible!
    Such a great combination of flavors!

Post a Comment

Your email is never shared. Required fields are marked *

*
*

Pin It