Moroccan Cauliflower Couscous Salad
Transport your taste buds to North Africa with this vibrant Moroccan Cauliflower Couscous Salad, a light yet satisfying dish that’s brimming with bold, aromatic flavors. This gluten-free alternative to traditional couscous uses finely pulsed cauliflower as its base, creating a nutrient-packed canvas for a medley of colorful ingredients. Sweet dried apricots and raisins pair with protein-rich chickpeas and a fragrant spice blend of cumin, cinnamon, and turmeric, while fresh parsley and mint add a burst of herbal brightness. A zesty lemon dressing ties it all together, and crunchy toasted almonds provide the perfect finishing touch. Ready in just 25 minutes, this salad is an excellent make-ahead dish for meal prep, potlucks, or an exotic side to grilled meats or fish. Serve chilled or at room temperature for a refreshing and wholesome addition to your table.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground turmeric
- 0.5 cup Dried apricots
- 0.25 cup Raisins
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 0.5 cup (chopped) Fresh parsley
- 0.25 cup (chopped) Fresh mint
- 0.25 cup (finely diced) Red onion
- 0.25 cup Almonds (sliced and toasted)
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and pat dry the cauliflower. Cut it into florets and pulse in a food processor until it resembles couscous or fine rice grains. Work in batches if necessary to avoid over-processing.
Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Add the cauliflower 'couscous' and cook for 5 minutes, stirring occasionally, until slightly tender but not mushy. Remove from heat and let it cool.
In a small bowl, whisk together the remaining olive oil, ground cumin, ground cinnamon, ground turmeric, lemon juice, salt, and black pepper to make the dressing.
Chop the dried apricots into small pieces and mix them with the raisins in a bowl.
In a large mixing bowl, combine the cooked cauliflower couscous, chickpeas, dried apricots, raisins, chopped parsley, chopped mint, and red onion. Pour the dressing over the mixture and toss gently to combine.
Sprinkle the toasted almonds on top of the salad and mix lightly.
Refrigerate for at least 20 minutes to allow the flavors to meld together. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2757 mg | 120% | |
| Total Carbohydrate | 174.9 g | 64% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 73.5 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4492 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
