serves 4
 
 whole wheat couscous - 1 cup, dry
cauliflower - 1/2 head, cut into bite sized pieces
4 tbsp coconut oil, divided 2 and 2
12 oz small shrimp, peeled and deveined
golden raisins - 1/2 cup
slivered, toasted almonds - 1/2 cup
garbonzo beans - 1 (14oz) can, drained and rinsed
unsweetened shredded coconut - 1/4 cup, toasted*

dressing
juice from 1.5 lemons
2 tbsp red wine vinegar
2 tbsp olive oil
1 tsp dijon mustard
1/2 tsp salt
pepper to taste

cook couscous according to package directions OR bring one cup of water to a boil in large sauce pot.  add dry couscous slowly while stirring with a large spoon.  take off heat, cover, and let sit for 5 minutes.  fluff with fork and set aside.

heat 2 tbsp coconut oil in large non-stick or cast-iron skillet over medium heat.  add cauliflower and saute until golden brown and tender, about 8-10 minutes.  remove cauliflower and add to pot of cooked couscous.  add remaining 2 tbsp coconut oil and shrimp to skillet. cook for 1-3 minutes, depending on size of shrimp.  the pan will already be very hot, so shrimp should cook very fast!  add shrimp to couscous pot once cooked.  make dressing by combining all ingredients and whisking vigorously until emulsified.  add all remaining ingredients, except coconut, to couscous pot with cauliflower and shrimp, then add dressing and combine gently but thoroughly.  divide among 4 plates and top with toasted coconut.  *if your coconut is not already toasted, place on foil and put in toaster oven for 2-5 minutes OR place in dry pan over medium heat, keep a heavy eye on it as it burns easily!!!  

enjoy this highly flavorful and nutrient dense dish.  very interesting combo....i think i can say it is Moroccan-style ???