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Problem-Free Philoso-Feast

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Total Time (minutes)
70
Difficulty
1
Servings
8
Ingredients
12
Total Prep Time: 35 minutes
Calories Per Serving: 394
Nutrients

Nutrition Facts

1¼ cups cauliflower couscous, 1 cup vegetables, 1 tablespoon almonds

Amount per serving
Calories 394 Calories from fat: 194
% Daily Value*
Fat 22 g 28 %
Saturated 2 g 10 %
Trans 0 g
Polyunsaturated Fat 5 g %
Monounsaturated Fat 13 g %
Cholesterol 0 mg 0 %
Sodium 254 mg 11 %
Potassium 806 mg 17 %
Carbohydrate 44 g 16 %
Fiber 11 g 40 %
Sugars 20 g
Protein 11 g
Vitamin A 100 %
Vitamin C 80 %
Calcium 15 %
Iron 15 %
Vitamin E 70 %
Thiamin 20 %
Vitamin B6 30 %
Phosphorus 20 %
Magnesium 30 %
Manganese 60 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

4 medium DOLE® Apricots, halved, pitted and chopped
3 medium DOLE® Sweet Potatoes, chopped
2 large DOLE® Carrots, chopped
2 medium DOLE® Yellow Onions, chopped 
2 cups DOLE® Green and/or Red Grapes
2 tablespoons harissa seasoning
2 tablespoons olive oil
2 small heads DOLE® Cauliflower, coarsely chopped 
3 cups sliced almonds
2 teaspoons grated fresh ginger
½ teaspoon kosher salt
Fresh herbs such as cilantro, green onion and/or parsley for garnish (optional)

Directions

  1. Preheat oven to 450°F; line a rimmed baking pan with parchment paper. Toss apricots, sweet potatoes, carrots, 2 cups onions, grapes, harissa and 1 tablespoon oil in a large bowl; spread in single layer on prepared pan. Roast 35 minutes or until lightly charred and very tender. Makes about 8 cups.
  2. Pulse ¼ of the cauliflower and ¼ cup almonds in a food processor 10 times or to couscous-like consistency; repeat with remaining cauliflower and ¾ cup almonds. Makes about 9½ cups.
  3. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add ginger and remaining onions; cook 5 minutes or until onions are tender, stirring occasionally. Stir in salt, cauliflower, 1½ cups almonds and 2 cups water; cover and cook 12 minutes or until cauliflower is tender, stirring occasionally. Makes about 10 cups.
  4. Serve cauliflower couscous topped with vegetables garnished with remaining ½ cup almonds; sprinkle with fresh herbs and/or green onion, if desired.

    Chef Tips
    If preferred, almonds can be toasted. Preheat oven to 300°F; spread the almonds in a single layer on a rimmed baking pan. Bake the almonds 8 minutes or until they start to brown and smell fragrant; remove from the oven, stir and bake 5 minutes or until lightly browned. Immediately spread the almonds to a second rimmed baking pan to cool.

    To make harissa seasoning, toast ½ cup chopped dried chili de arbol peppers, 2 tablespoons each cumin seeds and coriander seeds, and 1 teaspoon caraway seeds in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in a blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 2 tablespoons smoked paprika, and 2 teaspoons each sea salt, fresh ground black pepper and garlic powder. Store in an airtight container at room temperature up to 6 months.

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Problem-Free Philoso-Feast Prep Time:35 minutes Cook time:70 minutes Serves: 8
Nutrition facts: 394 Calories, 22 grams fat
Ingredients: 4 medium DOLE® Apricots, halved, pitted and chopped
3 medium DOLE® Sweet Potatoes, chopped
2 large DOLE® Carrots, chopped
2 medium DOLE® Yellow Onions, chopped 
2 cups DOLE® Green and/or Red Grapes
2 tablespoons harissa seasoning
2 tablespoons olive oil
2 small heads DOLE® Cauliflower, coarsely chopped 
3 cups sliced almonds
2 teaspoons grated fresh ginger
½ teaspoon kosher salt
Fresh herbs such as cilantro, green onion and/or parsley for garnish (optional) Directions:Preheat oven to 450°F; line a rimmed baking pan with parchment paper. Toss apricots, sweet potatoes, carrots, 2 cups onions, grapes, harissa and 1 tablespoon oil in a large bowl; spread in single layer on prepared pan. Roast 35 minutes or until lightly charred and very tender. Makes about 8 cups.Pulse ¼ of the cauliflower and ¼ cup almonds in a food processor 10 times or to couscous-like consistency; repeat with remaining cauliflower and ¾ cup almonds. Makes about 9½ cups.Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add ginger and remaining onions; cook 5 minutes or until onions are tender, stirring occasionally. Stir in salt, cauliflower, 1½ cups almonds and 2 cups water; cover and cook 12 minutes or until cauliflower is tender, stirring occasionally. Makes about 10 cups.Serve cauliflower couscous topped with vegetables garnished with remaining ½ cup almonds; sprinkle with fresh herbs and/or green onion, if desired.

Chef Tips
If preferred, almonds can be toasted. Preheat oven to 300°F; spread the almonds in a single layer on a rimmed baking pan. Bake the almonds 8 minutes or until they start to brown and smell fragrant; remove from the oven, stir and bake 5 minutes or until lightly browned. Immediately spread the almonds to a second rimmed baking pan to cool.

To make harissa seasoning, toast ½ cup chopped dried chili de arbol peppers, 2 tablespoons each cumin seeds and coriander seeds, and 1 teaspoon caraway seeds in a dry skillet over medium-low heat 3 minutes or until fragrant. Pulse spice mixture in a blender or spice grinder to a coarse powder. Transfer to a medium bowl; stir in 2 tablespoons smoked paprika, and 2 teaspoons each sea salt, fresh ground black pepper and garlic powder. Store in an airtight container at room temperature up to 6 months.