Moroccan-inspired cauliflower couscous

• 1 bag of frozen riced cauliflower (12 oz), no need to thaw 

• 1 -2 tbsp. Olive oil 

• ½ tbs. cinnamon

• ½ cup canned chickpeas 

• ¾ tbsp. Ras El Hanut

• ½ tsp. turmeric 

• Salt and pepper 

• 2 tbsp. raisins 

• 1 tbsp. toasted pine nuts 

• ½ small onion, chopped

1. In a skillet, heat the oil and sauté the onion for 3-4 minutes. 

2. Add the spices and after a minute, the “rice” and the raisins. 

3. Cook on low- medium heat for 5 minutes. No need to add any liquid 

4. Add the pine nuts and cook for 3 more minutes.