Cauliflower Couscous with Olives and Apricots

Ingredients

Cauliflower

1 medium head, riced

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

2 cloves, minced

Dried apricots

1/2 cup, chopped

Green olives

1/2 cup, pitted and sliced

Fresh parsley

1/4 cup, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Begin by preparing your cauliflower. Remove the leaves and stem, and cut it into florets. Use a food processor to pulse the florets until they resemble rice grains. Set aside.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the finely chopped onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.
4. Stir in the riced cauliflower and cook for an additional 5 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite to it.
5. Add the chopped dried apricots and sliced green olives to the skillet. Toss to combine.
6. Fold in the freshly chopped parsley. Season with salt and pepper to taste.
7. Cook everything together for another 5 minutes, allowing the flavors to meld and ensuring everything is heated through.
8. Serve the cauliflower couscous warm, garnished with additional parsley if desired.