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Curried Israeli Couscous and Cauliflower
Nb persons: 6
Yield:
Preparation time: 20 Minutes
Total time:
Source:
| Prepare this unexpected combination of Indian spices and Israeli couscous in the Miele steam oven. Cooking Time: 20 Minutes Ingredients | |
| 2 cups | Israeli couscous |
| 2 cups | water |
| 4 cups | cauliflower, cut into small flowerets |
| 2 tablespoons | olive oil |
| 1 large | onion, chopped |
| 4 cloves | garlic, chopped |
| 1 tablespoon | fresh ginger, grated |
| 1 tablespoon | curry power |
| ¼ teaspoons | cayenne pepper |
| 1 teaspoon | cumin seeds |
| 3/4 cup | coconut milk |
| 1 teaspoon | salt |
| 1 bunch | cilantro, chopped |
| 1/3 cup | chopped pistachios |
Directions
Place couscous and water in a 9-inch glass or metal cake pan or other small similar pan (use a container that is slightly larger then quantity of couscous and water). Place cauliflower in a large perforated steam tray. Place uncovered couscous on wire rack in steam oven. Select CUSTOM or COOK at 212 ° F. Set the duration for 8 minutes. When timer beeps in 8 minutes, slide tray with cauliflower into oven. Set the duration for 2 minutes more. Remove couscous and cauliflower from oven.
Meanwhile heat oil in a large frying over moderate heat. Add onions and cook stirring 3 minutes. Add garlic, ginger, curry power, cayenne pepper, and cumin seed. Cook 2 minutes longer over low heat, stirring often. Stir in coconut milk, couscous and cauliflower into the curry mixture cook until heated thorough about, 5 minutes. Add salt, cilantro and pistachios.
Additional Information:
Serves 6
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