I got this recipe from a magazine in my physician's office. Old magazine with half of the recipes torn out.

Israeli Couscous is coarser, about the size of a barley grain. You can treat it like a risotto. I had to go to a health food grocery to find it in bulk. I love the flavor it takes on. I plan on using some later this fall with wild rice, onions and garlic to go with roast chicken.

Cauliflower Gratin with Couscous

Makes 8-10 servings. Prep: 15 min. Total: 1 hr 10 min.

Butter for baking dish

1 cup Israeli (large grain) couscous

1 head (about 3 lb.) cauliflower

2 cup (8 oz.) grated GruyeÂra or white sharp cheddar cheese

3/4 cup heavy cream

1/3 cup low sodium chicken broth

2 tsp. chopped fresh thyme leaves

1 tsp. kosher salt

½ tsp. freshly ground black pepper

Heat oven to 375 degrees. Butter a 1 1/2 to 2 quart baking dish and set aside. In a skillet, toast couscous until golden brown, about 4 min. Transfer to baking dish, spreading it evenly.

Cut cauliflower into small florets. Place in a large microwave safe bowl and cover. Microwave on high for 10 min. Add 1 1/2 cups of cheese, cream, broth, thyme, salt and pepper. Toss until combined well. Spread out over couscous in the baking dish and top with the remaining cheese.

Bake until golden brown and bubbly and the cauliflower is slightly caramelized, 40 to 45 minutes.