Cauliflower and Bean Skillet
Ingredients
- 1/2 bunch kale chopped
- 1 15 oz can Cannellini beans rinsed and drained
- 1 orange bell pepper seeded and sliced
- 1 cup pearl cous cous
- 2 cups water
- 1 tbsp extra virgin olive oil
- 2 tbsp fresh parsley chopped
- 3 cloves garlic chopped
- 1/2 stalk of leeks or 3 green onions chopped
- 1/2 tsp salt
- 1/2 tsp smoked paprik
- 1/2 tsp onion powder
- black pepper and chili flakes to your liking
- 1/2 head cauliflower cut into florets
Preparation
In a large skillet heat the oil on medium heat and add the cauliflower and cook for 5 minutes only stirring a couple times.
Add garlic and leeks or onions and cook until fragrant 2-3 minutes then add bell peppers and season with salt, onion powder and smoked paprika and cook 2-3 minutes more.
Add the couscous and water and cover. Bring to a boil and cook until water is absorbed.
Lastly add in the kale to wilt by gently folding into the cous cous and veggie mixture. Garnish with black pepper and chili flakes.
