Cauliflower Couscous

• 1 1/2 cups israeli couscous
• 3 cups cauliflower florets
• 1/4 teaspoon cinnamon
• 1 teaspoon coriander
• 1 shallot, sliced
• 2 tablespoons olive oil, divided
• 1/3 cup dried cranberries (or chopped dates)
• salt and pepper
• red wine vinegar, splash
• chopped parsley (optional)

1. Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
2. Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
3. Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
4. Season with cinnamon, corriander, salt and pepper.
5. Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
6. Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
7. Garnish with chopped parsely (optional).

couscous, cauliflower florets, cinnamon, coriander, shallot, olive oil, cranberries, salt, red wine vinegar, parsley

Taken from www.food.com/recipe/cauliflower-couscous-448977 (may not work)