Monday, December 5, 2011
meatless monday: cauliflower and persimmon couscous
This weekend was nuts. We hit up 5 different holiday parties (my company's, josh's company's, a plaid party, a friend's going away party, and a party that brought together dozens and dozens of college friends I haven't seen in years).
Lesson learned from the weekend: do not wear incredibly uncomfortable heels if you do not anticipate being able to sit down at a party.
We had so much fun celebrating the holidays with everyone but are ready to settle down for a couple of days. With all of the freakishly cold winds hitting Southern California, I thought some curried flavors would be warming and comforting.
Cauliflower and Persimmon Cous Cous
serves 2 for dinner
1 cup prepared whole wheat couscous
3 tablespoons olive oil, separated
1 head of cauliflower
1 teaspoon curry powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dried cranberries
1/4 dry roasted and salted pistachios
1/4 cup chopped watercress leaves
Preheat oven to 375 degrees. Cut cauliflower florets from the head and chop into bite size pieces. Toss with 2 tablespoons olive oil, curry powder, cumin, salt, and pepper and roast in oven until slightly softened, but still retain a bite (about 15-20 minutes).
Cover the cranberries with 1/2 cup of boiling water. Let sit for approximately 10 minutes.
Chop persimmons and saute in 1 tablespoon of olive oil over medium heat until softened, approximately 4-5minutes.
Mix together pistachios, roasted cauliflower, chopped persimmons, drained cranberries, couscous and chopped watercress. Top with juice of half a lemon.