Moroccan Cauliflower “couscous” Salad
From infoforyourlife 7 years ago
- 55 to make
- Serves 6
There's no time like springtime to fill up on farm-fresh greens and crisp vegetables. Take advantage of nature's peak season by eating easy dinner salads all week.
Ingredients
- • 1 bag (14 oz) Mann's cauliflower Cauliettes shopping list
- • 1 tbsp coconut oil shopping list
- • 1 clove garlic, minced shopping list
- • 1 tsp ground cumin and paprika shopping list
- • 1/2 tsp each ground coriander and salt shopping list
- • 1/4 tsp each ground cinnamon and pepper shopping list
- • 1/4 cup water shopping list
- • 1/4 cup lemon juice shopping list
- • 1 can (19 oz/540 mL) chickpeas, drained and rinsed shopping list
- • 1 red pepper, chopped shopping list
- • 1/3 cup red onion, chopped shopping list
- • 1/4 cup orange juice shopping list
- • 1/4 cup dried apricots, chopped shopping list
- • 1/4 cup toasted almonds, slivered shopping list
- • 3 tbsp fresh cilantro, finely chopped and divided shopping list
- • 1/3 cup pomegranate seeds shopping list
- • 1 tbsp fresh mint, finely chopped shopping list
How to make it
- 1. Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
- 2. Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments