Sicilian Cauliflower-Chickpea with Couscous

Name: Sicilian Cauliflower-Chickpea with Couscous
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 onion; 350 g cauliflower; 1/2 teaspoon chili flakes; 15 g fresh parsley; 1/8 garlic clove; 1/4 teaspoon ground cinnamon; 25 g black olives (I prefer kalamata); 15 g raisins (no thanks); 1 can (400 g) egg tomatoes; 1 can (400 g) chick peas; 150 g whole grain couscous; olive oil; salt; pepper

John Michael Fischer @cook_6313657

This delicious dish with intense aromas from Morocco and Tunisia - cinnamon and chili, dried fruit combined with a wonderful nutty couscous. Very healthy, rich in proteins and vitamins.

John Michael Fischer @cook_6313657

This delicious dish with intense aromas from Morocco and Tunisia - cinnamon and chili, dried fruit combined with a wonderful nutty couscous. Very healthy, rich in proteins and vitamins.

Saved

Ingredients

2 servings

1/2onion
350 gcauliflower
1/2 teaspoonchili flakes
15 gfresh parsley
1/8garlic clove
1/4 teaspoonground cinnamon
25 gblack olives (I prefer kalamata)
15 graisins (no thanks)
1 can (400 g)egg tomatoes
1 can (400 g)chick peas
150 gwhole grain couscous
olive oil
salt
pepper

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Steps

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