Cauliflower and Couscous Pilaf

From Eating Well, January/February 2008

1 tbsp olive oil
4 cups finely chopped cauliflower florets (about 1 medium head)
1/2 tsp salt
3/4 cup reduced sodium chicken (or vegetable) broth
1 tsp freshly grated orange zest
1/4 cup orange juice
1/4 cup currants
2/3 cup whole-wheat couscous
1/2 cup scallion greens

Heat oil in a large saucepan over medium heat. Add cauliflower and salt; cook, stirring, until softened, about 3 minutes. Add broth, orange zest, juice, and currants; bring to a boil over high heat. Stir in couscous and scallions. remove from heat and let stand, covered, until liquid is absorbed, about 5 minutes. Fluff with a fork.

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