Chickpea Cauliflower Couscous

.5 cup, halves Apricots, dried
8 cup Califlower (RAW)
2 tbsp Butter, unsalted
2 tbsp Olive Oil
1 medium (2-1/2" dia) Onions, raw - Halved and thinly sliced
2 clove Garlic - Minced
2.5 cup Baby Spinach (raw) Chopped
2 cup Chick Peas (1- 15 to 16 oz can)
.5 cup Wonderful Pistachios Roasted & Salted Shelled Pistachios (Chopped) can use walnuts
.5 tsp Salt
2 serving Green Onion (fresh-1 stalk) cut

You can save time by purchasing packaged cauliflower rice. Fine it in the produce section or the frozen vegetable section. ( I prefer the fresh head pulsed. I found this recipe in Diabetic Living magazine. Eat to Beat diabetes.

Place the apricots in a small bowl cover with boiling water and let stand 10 minutes or until plump; drain well. Put the cauliflower on food processor in batches and pulse until crumbly. In a 12' skillet heat 1 Tbsp of the butter and 1 Tbsp of the olive oil on medium high heat. Add the onion (halved and thinly sliced) cook and stir about 3 minutes or until tender and just starting to turn brown. Add garlic (minced); cook and stir 30 seconds more. Add cauliflower, spreading in even layer. Cook 8 minutes or until cauliflower is golden, stirring occasionally. Spread in even layer after stirring. Stir in the drained apricots, spinach (chopped),chickpeas, pistachios (chopped) and salt. Cook and stir until combined. Stir in the remaining butter and green onions. Toss until butter melts. Transfer to serving bowl. Drizzle with remaining Tbsp of olive oil.

Serving Size: Makes 6 1-1/3 cups servings

Number of Servings: 6

Recipe submitted by SparkPeople user NASPENCER13.