Cauliflower Couscous - cooking recipe

Ingredients

1 1/2 cups israeli couscous
3 cups cauliflower florets
1/4 teaspoon cinnamon
1 teaspoon coriander
1 shallot, sliced
2 tablespoons olive oil, divided
1/3 cup dried cranberries (or chopped dates)
salt and pepper
red wine vinegar, splash
chopped parsley (optional)

Preparation

Boil 1 1/2 cups Israeli couscous according to the package directions, about 6 minutes.
Drain, then rinse under cold water and toss with up to 1 tbsp of olive oil in a large bowl.
Cook 3 cups cauliflower florets and 1 sliced shallot in remaining olive oil, about 10 minutes, or until tender.
Season with cinnamon, corriander, salt and pepper.
Add 1/3 cup dried cranberries or chopped dates; cook 2 more minutes.
Add vegetables to the couscous, along with a splash of red wine vinegar, and salt and pepper, to taste.
Garnish with chopped parsely (optional).