Cauliflower and Couscous Pilaf

Preparation

1. Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice and currants; bring to a boil over high heat.
2. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.

Tips

Per serving: 162 calories; 3 g fat (0 g saturated fat, 2 g mono unsaturated fat); 0 mg cholesterol; 31 g carbohydrates; 6 g protein; 6 g fiber; 291 mg sodium; 381 mg potassium

Nutrition Bonus: Vitamin C (78% daily value), Folate (15% dv).

Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

Contributed by: EatingWell.com

Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.