Ingredients:
Cauliflower
1 medium cauliflower 1 cup harissa paste
Couscous
3 cups water
2 cups couscous
2 tablespoons olive oil
1 cup toasted pistachios
1???2 cup parsley, chopped
1???2 cup olives
Pepper to taste
Salt to taste
Juice of one lemon
1???4 cup POM POMS Fresh Pomegranate Arils
Gastrique
1 cup POM Wonderful 100% Pomegranate Juice
Preparation:
1. Coat the cauliflower with a small amount of olive oil and then rub the cauliflower with red harissa paste. Let the cauliflower marinate overnight.
2. Once the cauliflower has marinated, season it evenly with salt and pepper.
3. Preheat the oven to 350oF. Place the cauliflower on the roasting tray until a desired color is developed or until the cauliflower is easily pierced with a knife. This should take about 20-30 minutes.
4. For the couscous: Place a small pot on the stove and bring the water to a boil. Add the couscous and the pistachios. Cover the pot with a lid and turn off the heat. Allow the couscous to cook in the hot water for about 5 minutes or until done and then fluff with a fork. Add the parsley, chopped olives and lemon juice to the couscous and season with salt and pepper to taste.
5. For the gastrique: Place the POM Wonderful 100% Pomegranate Juice in a separate small pot and reduce the volume by half.
6. Serve the cauliflower hot on a bed of couscous and garnished with the pomegranate gastrique and POM POMS Fresh Pomegranate Arils.