Curry Pearl CousCous with Kale, Cauliflower and Dried Cranberries

Curry Pearl CousCous with Kale, Cauliflower and Dried Cranberries

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Wonderful dish for those of you who are vegan.  CousCous is paired with kale, cauliflower, and dried cranberries — all flavored with a curry olive oil sauce.  Healthy, delicious and very satisfying for a vegan meal!

Ingredients:

  • Pearl CousCous (1 1/2 cups)
  • Cauliflower (half of one cauliflower)
  • Kale (1 bundle, about 8 ounces)
  • Dried Cranberries (1 1/4 cup)
  • Garlic (3 cloves)

Curry Sauce:

  • Curry (3 tablespoons)
  • Olive Oil (6 tablespoons)
  • Salt (1 1/2 teaspoons)
  • Pepper (1/2 teaspoon)

Ingredients you will need:

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Instructions:

1) Cook couscous first. In a pot, add 1.8 cups  and bring to a boil.  Add 1.5 cups of couscous, place lid, and reduce heat to low.  Simmer cook couscous between 8-10 minutes.  Every couple of minutes open the lid and stir with a wooden spoon so it doesn’t stick to the pan.  Once all of the water is absorbed by couscous, it is done.

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2)  Slice Kale, removing the hard stem and just using the leaves.  Wash kale and leave aside.

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3) Mince Garlic.

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4) Slice cauliflower in half (as we will use only half).  Slice off end of cauliflower, and, with your hand, remove smaller pieces off of the cauliflower.  Wash cauliflower.

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5) In boiling water, add washed cauliflower, and cook for like 1-2 minutes until cauliflower is wilted but still retains crunchiness.  With a hand strainer, transfer cauliflower to a bowl.  Leave cauliflower aside.

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6) Prepare curry sauce. In a small bowl, add curry, salt, pepper and olive oil.  With spoon, dissolve spices into olive oil.

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7) In a large hot pan, add some olive oil.  Add garlic and sautee garlic for like 10 seconds first.  Then add kale leaves and add like 2 tablespoons of water to help the kale cook.  Sautee until kale is wilted.

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8) Add cooked couscous into kale.  Add half of the curry sauce, and toss so curry sauce covers kale and couscous.

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9) Add cooked cauliflower to kale and couscous and then add the rest of the curry sauce.  Add dried cranberries and give a final toss.

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Serves 4-6

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