Featured Recipe
Cauliflower Couscous Stew
By Kate
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A vegetable-rich couscous dish with finely chopped cauliflower replacing grains. Simmered with carrots, turnips, fresh tomatoes, and spices like ground coriander and couscous blend. Added raisins and chickpeas for texture and protein. Harissa sauce for heat, parsley for freshness. No nuts, dairy, gluten, or eggs.
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Prep:
50 min
Cook:
17 min
Total:
67 min
Serves:
6 servings
vegetarian
gluten-free
dairy-free
healthy
stew
Introduction
Cauliflower chopped tiny instead of grains. Tomatoes peeled, diced, tossed in. Spices hit broth boiling. Veggies drop in, cook soft. Chickpeas add bite, raisins sweet surprise. Harissa for those who want heat. Parsley green bits scattered on top. Goes with grilled meats or salads. No wheat, no dairy, no fuss. Easy adjustments. You can keep stems for puree or cream sauce later. Messy prep but worth every bit. Veggies simmer slowly, smell fills kitchen. Bright colors, simple technique. Serve warm bowls of this veggie mix. Season to your whim. Simple Middle Eastern vibe, not traditional couscous but close enough.
Ingredients
About the ingredients
Cauliflower’s the star here. Trim stems for soup or puree to reduce waste. Roma tomatoes firm and less watery work better for dicing. You can swap chicken broth with veggie broth to keep it vegan. Couscous spice blends vary in salt and heat, adjust accordingly. Raisins plump, sweet contrast but can swap for chopped apricots if preferred. Chickpeas canned saves time but rinse well to reduce sodium. Parsley fresh chopped at end gives brightness. Harissa adds smoky heat but optional. Zucchini adds mild moistness, can be swapped with eggplant cubes for texture shift.
Method
Technique Tips
Start by prepping cauliflower carefully until grains appear, using knife for texture not processor. Blanch tomatoes for easier peeling, cooling quickly in cold water. Simmer veggies separately beginning with harder ones like carrots and turnips to ensure tenderness matches others. Add delicate zucchini last to avoid mushiness. Stir gently to mix but keep veggies intact. Raisins should swell in broth for about 5-7 minutes to soften enough without breaking. Taste test broth near end for seasoning and add salt/pepper gradually. Serve with chopped herbs last to keep freshness lively. Harissa served on side lets eaters control spice level. Leftover stems saved for cream soup reduce food waste and adds flavor consistency across dishes.
Chef's Notes
- 💡 Use fresh roma tomatoes. They are less watery than others. Helps keep texture. Blanch first for easy peeling. Flavor enhances when dicing. Try not to skip this step.
- 💡 Cut florets down carefully. You want small grains, not mush. Aim for couscous size. A good knife is key. Take your time on this part. It makes all the difference.
- 💡 Simmer harder veggies longer. Carrots, turnips need time. Zucchini goes in last. It cooks faster, avoid mush. Keep veggies intact. Stir gently.
- 💡 Adjust broth for salt content. Taste as you go during cooking. Couscous spice blends vary widely. You might need less or more. Be attentive while seasoning.
- 💡 Leftover cauliflower stems? Use for soups or sauces. No waste, adds flavor. Great way to stretch meals. Saves dollars in cooking too. Be resourceful with every part.
Kitchen Wisdom
Can I use frozen cauliflower?
Yes, but texture changes. Fresh is crisper. Frozen may become mushy. Keep that in mind when making. Not all brands are equal too.
What if I don't have harissa?
You can replace with chili paste. Adds heat too. Or use paprika for milder spice. Experiment based on your preference. Don't skip completely.
How long does it last in the fridge?
About three days in airtight container. Reheat gently. Microwaving changes texture. Best enjoyed fresh if possible.
Can I make this dish vegan?
Yes, substitute chicken broth for vegetable broth. Simple swap makes it vegan-friendly. Still flavorful with right adjustments. Stay mindful of spices too.
