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.

6 servings, generous 3/4 cup each

ACTIVE TIME: 25 minutes

TOTAL TIME: 25 minutes

NUTRITION PROFILE: Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber

INGREDIENTS 

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

PREPARATION
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. 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
Per serving : 163 Calories; 3 g Fat; 2 g Mono; 1 mg Cholesterol; 31 g Carbohydrates; 6 g Protein; 6 g Fiber; 239 mg Sodium; 356 mg Potassium

1 1/2 Carbohydrate Serving

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

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