I thought it was a bit too lemony so I modified the recipe but included the original amount of lemon juice. I also think it might be good to dice an onion or a shallot, cook it in the oil that the couscous will be added to, and then leave it in there while the couscous is cooking. But I didn't think to try that. Maybe I'll do it next time and there will be a next time with this recipe!
1 1/2 c. dried Israeli couscous
1 T olive oil
1/4 c. pine nuts (up to 1/2 c.)
1 1/2 c. water + 2 t Chicken Better than Bullion
2T olive oil
2 T Garlic Cloves, pressed
1 head cauliflower, florets cut into 3/4 inch pieces and stem peeled and cut into 1/2 inch pieces
1/2 c. water + 1/2 t Chicken Better than Bullion
Seasoning Salt & Pepper to taste
3 T lemon juice (this is an estimate, the original recipe called for 6 T which made the couscous taste very, very lemony)
1/2 t sugar or honey
1 T dried parsley flakes
Heat 1 T oil in a sauce pan. When hot cook the couscous and pine nuts for 5 minutes at medium or medium low temperature until browned. Season with extra salt, pepper, and garlic if you would like. Add the water an bullion. Bring to a boil and cook for 10-12 minutes. (Basically follow the directions on the couscous package.)
While the couscous is cooking . . .
Heat 2 T oil in a large skillet. Add the cauliflower stems and cook for 3 to 5 minutes at a medium heat until browned. Add garlic cook for a minute or two. Add the florets and season with salt and pepper. Add the water and bullion. Stir and increase the heat to medium high. Cook for 7 to 9 minutes until the cauliflower is tender. Uncover and cook until most of the broth has evaporated.
In a large bowl combine the couscous, cooked cauliflower, lemon juice, sugar, and parsley. Serve warm or cool.