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Couscous w/ Cauliflower & Poblano Peppers

Couscous w/ Cauliflower & Poblano

This Cauliflower Couscous consists of poblano pepper, garlic, Moroccan & pearl couscous, tahini, honey, smoked paprika, cumin, coriander, and cloves. Although you can mix and match your own favorite type of couscous and seasonings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Salad, Side Dish
Cuisine Mediterranean, Moroccan
Servings 3 cups

Equipment

  • Rice Cooker

Ingredients
  

  • 1/2 cauliflower chopped
  • 1 poblano pepper diced
  • 3 cloves garlic minced
  • 1/2 c. couscous
  • 1/2 c. pearl couscous (tri-color, optional)
  • 2¼ c. water
  • 1 tbsp. tahini
  • 1 tbsp. honey
  • dash smoked paprika
  • dash cumin
  • dash coriander
  • dash cloves
  • dash salt
  • dash pepper

Instructions
 

  • Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients, top with spices, and then add the couscous and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
  • When the couscous is fully cooked, let sit for 10 minutes, and then fluff with a wooden spoon and serve.
    Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach Teflon into your food and cause future dishes to stick to the bottom.