|1||tablespoon||olive oil, extra-virgin|
|4||cups||cauliflower florets||finely chopped, 1 medium|
|3/4||cup||chicken broth, low salt||or vegetable broth|
|1||teaspoon||orange zest||freshly grated|
|2/3||cup||couscous||prefer whole wheat|
|1/2||cup||scallions, spring or green onions||green parts, sliced|
Heat oil in a large saucepan over medium heat.
Add cauliflower and salt; cook, stirring, until softened, about 4 minutes.
Add chicken broth, orange zest, juice and currants; bring to a boil over high heat.
Stir in whole wheat couscous and scallion greens.
Remove from heat and let stand, covered, until the liquid is absorbed, about 5 minutes.
Fluff with a fork and serve.
First published: 2009-09-09 last updated: 2013-04-21
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