Vegetarian

Chickpea Cauliflower Couscous is for Dinner.

Chickpea Cauliflower Couscous takes 20 minutes to prepare.

Chickpea Cauliflower Couscous takes 15 minutes to cook.

Chickpea Cauliflower Couscous makes 6 servings.

The ingredients for Chickpea Cauliflower Couscous are:

.5 cup, halves Apricots, dried
8 cup Califlower (RAW)
2 tbsp Butter, unsalted
2 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw - Halved and thinly sliced
2 clove Garlic - Minced
2.5 cup Baby Spinach (raw) Chopped
2 cup Chick Peas (1- 15 to 16 oz can)
.5 cup Wonderful Pistachios Roasted & Salted Shelled Pistachios (Chopped) can use walnuts
.5 tsp Salt
2 serving Green Onion (fresh-1 stalk) cut

Here is how you make Chickpea Cauliflower Couscous:

Place the apricots in a small bowl cover with boiling water and let stand 10 minutes or until plump; drain well. Put the cauliflower on food processor in batches and pulse until crumbly. In a 12' skillet heat 1 Tbsp of the butter and 1 Tbsp of the olive oil on medium high heat. Add the onion (halved and thinly sliced) cook and stir about 3 minutes or until tender and just starting to turn brown. Add garlic (minced); cook and stir 30 seconds more. Add cauliflower, spreading in even layer. Cook 8 minutes or until cauliflower is golden, stirring occasionally. Spread in even layer after stirring. Stir in the drained apricots, spinach (chopped),chickpeas, pistachios (chopped) and salt. Cook and stir until combined. Stir in the remaining butter and green onions. Toss until butter melts. Transfer to serving bowl. Drizzle with remaining Tbsp of olive oil.Serving Size: Makes 6 1-1/3 cups servingsNumber of Servings: 6Recipe submitted by SparkPeople user NASPENCER13.

The nutritional information for Chickpea Cauliflower Couscous is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 263.5

• Total Fat: 12.3 g
• Cholesterol: 10.4 mg
• Sodium: 281.4 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 9.6 g
• Protein: 9.4 g

The dietary needs meet for Chickpea Cauliflower Couscous is Vegetarian