I’ve made plenty of cauliflower rice variations since transitioning to Paleo, and while many have been delicious, I’ve never come close to mistaking cauliflower rice for actual rice. But when I started experimenting with cauliflower couscous, I discovered that by chopping the cauliflower finer and seasoning it more aggressively, it became something that one might actually confuse with real couscous. In fact, the first time I made this, Eli had a panic when he tasted it. Like I would get confused and serve him grains.

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This is also one of Audrey’s favorite side dishes, and she likes to handle the mix-ins and seasonings. She loves to improvise, and I encourage you to do the same. Here’s the basic recipe. It goes great with the Chicken with saffron, olives and mint or Apricot Chicken Tagine.



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Moroccan cauliflower couscous
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
  • 1 head cauliflower, washed and chopped into florets
  • 2 cloves garlic, pressed or minced
  • 1 tbsp coconut oil
  • ⅓ cup currants, raisins or chopped apricots
  • ⅓ cup blanched, sliced almonds
  • 1 tbsp mint, chopped
  • salt
Instructions
  1. Put the cauliflower into a food processor and pulse until it is the consistency of couscous. You may need to do this in batches, depending on the size of your food processor.
  2. Heat coconut oil in a skillet over medium heat.
  3. Add the garlic and cook 1-2 minutes, until fragrant but not browned.
  4. Add the cauliflower and stir to combine with the garlic.
  5. Sauté until the cauliflower is tender, about 5-7 minutes.
  6. While the cauliflower is cooking, heat a small skillet over medium-high heat and add the almonds to the pan. Toast the almonds until they are golden brown.
  7. Once the cauliflower is done, season to taste with salt.
  8. Stir in the dried fruit and toasted blanched sliced almonds and the chopped mint.