Tuesday, July 16, 2013

Cauliflower Couscous Bowl

Today I took the kids to the mall to buy some hand soaps. I didn't find what I wanted, but it was still a worthwhile trip for Jackson and Olivia, since they got to ride the merry-go-round.

Monkey on a monkey!

Lunch was thrown together from various leftovers, but it turned out so good that I want to share the recipe with you! Trust me, it really does taste much more appealing than it looks.

Cauliflower Couscous Bowl
1/2 head cauliflower, cut into florets
1/2 cup Israeli couscous
1 carrot, peeled and grated
1/2 cup hummus (store-bought or make your own)
1/4 tsp. salt
lemon slices

Roast the cauliflower florets on a baking sheet at 400 degrees for 20 minutes. Meanwhile, combine the couscous and 1 cup water in a saucepan and bring to a boil. Turn down to a simmer and cook uncovered for 15 minutes. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.

Combine cauliflower, couscous, carrot, hummus, and salt in a bowl. Divide into two servings. Serve with lemon slices for squeezing over it.

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