Cauliflower & Couscous Pilaf

Mornings

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  • 1 tablespoon extra-virgin olive oil
  • 4 cups finely chopped cauliflower florets (about 1 medium head)
  • ½ teaspoon salt
  • ¾ cup reduced-sodium chicken broth
  • 1 teaspoon freshly grated orange zest
  • ¼ cup orange juice
  • ¼ cup currants
  • 2/3 cup whole-wheat couscous
  • ½ cup sliced scallion greens

1. Heat oil in large saucepan over medium heat.

2. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes.

3. Add broth, orange zest, juice and currants; bring to a boil over high heat. Stir in couscous and scallions. Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes. Fluff with a fork.

Nutrition information per serving: 163 calories, 3 g fat, 0 g saturated fat, 1 mg cholesterol, 31 g carbohydrate, 6 g protein, 6 g fiber, 239 mg sodium, 356 mg potassium

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