Israeli Couscous With Roasted Cauliflower

• 1 cup Israeli couscous
• 1 cauliflower, broken or cut into small florets
• 1 handful slivered almonds
• 4-6 sage leaves
• grated parmesan

1. Toss cauliflower florets and sage leaves with olive oil and salt to lightly coat.
2. Place cauliflower and sage into roasting pan and roast at 375 for 25-30 minutes, until browned.
3. Toast almonds until lightly browned.
4. Bring 1 cup water to boil in a small saucepan. Stir in couscous, remove saucepan from heat, and cover for 12-15 minutes. Fluff with a fork.
5. Place cooked couscous in serving dish and toss with a dash or two of a fine nut oil.
6. Toss browned and slightly cooled cauliflower with couscous in serving dish. Crumble cooked sage pieces into the mix.
7. Mix in toasted almonds and add parmesan to taste.
8. Serve slightly warm or at room temperature.

couscous, cauliflower, handful slivered almonds, sage, parmesan

Taken from food52.com/recipes/13090-israeli-couscous-with-roasted-cauliflower (may not work)