Algerian Couscous with Saffron and Seared Cauliflower

from Culinary Adventures with Camilla

Algerian Couscous with Saffron and Seared Cauliflower There seems to be as many recipes for Algerian couscous as there are Algerian cooks. I took bits and pieces from several recipes, adapting to what vegetables I had and the time I had. Since I didn’t have time to roast the cauliflower, I opted to sear and caramelize it. Delicious! Wash and chop the cauliflower into large bite-sized pieces. Melt butter in a large flat-bottom pan. Sprinkle in ground cumin, freshly ground sea salt and flower pepper. Add the cauliflower and cook till seared and nicely caramelized. Meanwhile cook the couscous. Bring 2 C water, a splash of olive oil, and a pinch of saffron threads to a boil. Add 2 C whole wheat couscous. Cover with a lid and remove from heat. Let stand for 10 minutes. Fluff with a fork. Gently stir in cauliflower, diced tomatoes, and sliced almonds. Season with salt and pepper to taste. Toss with olive oil and fresh squeezed lemon juice. Serve hot.