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    Cauliflower & Couscous Pilaf

    Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.


    • 1 tablespoon extra-virgin olive oil
    • 4 cups finely chopped cauliflower florets, (about 1 medium head)
    • 1/2 teaspoon salt
    • 3/4 cup reduced-sodium chicken broth
    • 1 teaspoon freshly grated orange zest
    • 1/4 cup orange juice
    • 1/4 cup currants
    • 2/3 cup whole-wheat couscous
    • 1/2 cup sliced scallion greens


    Step 1
    Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.

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