Let raisins sit in warm water for 5 minutes; drain.
Heat a cast iron skillet on medium low and toast the cashews until golden and lightly
charred. Let cool then crush half the cashews into smaller pieces. Using only the cauliflower florets
(with little stem), pulse them in a food processor and process until they resemble couscous, but don't
over-process. Heat three Tablespoons of oil over medium heat and then add the couscous and cook
for about 7 minutes, stirring frequently.
Remove the couscous from the heat and let it cool. Add the raisins, cashew nuts, za'atar, cumin, parsley,
garlic, lemon zest, lemon juice, and the remaining two Tablrspoons of oil. Season with salt and pepper.
Let sit for 15 minutes for flavors to combine. Serve at room temperature.
From: FOOD52 e-mail, 3/7/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (282g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 181 (51%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 11.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 216.5mg||7 %|
|Potassium 1053.4mg||28 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 7.4g||30 %|
|Sugars, other 32.6g|
|Protein 11.5g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 355
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