Best 2 Moroccan Cauliflower Couscous Salad Recipes

In the vibrant tapestry of global cuisine, the captivating flavors of Moroccan cuisine hold a prominent place. With its aromatic spices and tantalizing textures, Moroccan food has captivated the hearts and taste buds of people worldwide. Among its many culinary delights, the Moroccan cauliflower couscous salad stands out as a symphony of vibrant flavors and textures. This delectable dish combines the nutty goodness of cauliflower and the fluffy lightness of couscous with an array of spices that dance across the palate. As you embark on this culinary journey, we will guide you through the steps to create an unforgettable Moroccan cauliflower couscous salad that will transport you to the bustling souks and vibrant streets of Morocco.

Let's cook with our recipes!

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Moroccan Cauliflower

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Provided by Mary Jenny

Categories Moroccan

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (14 ounce) bag cauliflower, cauliettes (Mann's)
1 tablespoon coconut oil
1 garlic clove, minced
1 teaspoon ground cumin and paprika
ground coriander and salt
ground cinnamon and pepper
1/4 cup water
1/4 cup lemon juice
1 (19 ounce) can chickpeas, drained and rinsed
1 red pepper, chopped
1/3 cup red onion, chopped
1/4 cup orange juice
1/4 cup dried apricot, chopped
1/4 cup toasted almond, slivered
3 tablespoons fresh cilantro, finely chopped and divided
1/3 cup pomegranate seeds
1 tablespoon of fresh mint, finely chopped

Steps:

Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Moroccan Cauliflower

Number Of Ingredients 17

Ingredients

1 bag (14 oz) Mann's Cauliflower Cauliettes
1 tbsp coconut oil
1 clove garlic, minced
1 tsp ground cumin and paprika
1/2 tsp each ground coriander and salt
1/4 tsp each ground cinnamon and pepper
1/4 cup water
1/4 cup lemon juice
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 red pepper, chopped
1/3 cup red onion, chopped
1/4 cup orange juice
1/4 cup dried apricots, chopped
1/4 cup toasted almonds, slivered
3 tbsp fresh cilantro, finely chopped and divided
1/3 cup pomegranate seeds
1 tbsp fresh mint, finely chopped

Steps:

Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

Tips:

For optimal flavor, use fresh cauliflower and herbs.
To save time, pre-steam the cauliflower florets before preparing the salad.
If you don't have preserved lemons, substitute 1 tablespoon of fresh lemon juice and 1/2 teaspoon of salt.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or zucchini.
Serve the salad immediately or chill it for later.

Conclusion:

This Moroccan cauliflower couscous salad combines unique flavors and textures into a delicious and healthy dish. It's perfect for a light lunch or dinner and can be easily customized to your liking. Experiment with different herbs, vegetables, and dressings to create your own unique version.