Seared Cauliflower With Couscous And Almonds Recipe

• 1/2 cup whole almonds
• 3 tablespoons olive oil
• 1 large shallot or small red onion, minced
• 1 small head cauliflower, or 1/2 a normal one
• 1 cup couscous
• 2 teaspoons smoked paprika
• 1 1/2 cups vegetable stock
• 1/2 cup chopped parsley
• Salt and pepper to taste

1. Toast the almonds in a deep skillet over medium-high heat for a couple minutes, just until toasted and fragrant. Remove the almonds from the pan, set aside. In the meantime, chop half the cauliflower and break up the other half into bite-size florets.
2. Return the pan to the heat, add the olive oil and cook the shallot until soft and beginning to color, about 2 minutes. Turn the heat to high and add the cauliflower. Season with salt and pepper. Cook the cauliflower until it begins to soften and color, 5 to 10 minutes. Stir in the couscous and cook another 3-5 minutes, allowing the grains to be well coated and a bit toasted.
3. Add the smoked paprika, followed by the vegetable stock. Bring to a boil. Once boiling, turn to low heat, cover and cook undisturbed for 5 minutes. Chop the almonds and add them to the pan along with the parsley and fluff with a fork.
4. Garnish with grated or shaved Manchego and serve. Feel free to drizzle with olive oil.

whole almonds, olive oil, shallot, cauliflower, couscous, paprika, vegetable stock, parsley, salt

Taken from www.seriouseats.com/recipes/2009/11/dinner-tonight-seared-cauliflower-with-couscous-and-almonds-recipe.html (may not work)