About
This simple cauliflower couscous is infused with aromatic Moroccan spices and combined with crunchy toasted almonds and fresh cilantro.
This makes for a great side dish or base for a chicken or lamb dish.
Ingredients
- 2 teaspoon lemon juice
- 2 cup cauliflower, cooked from fresh
- 1 tablespoon onion, white, yellow or red, raw
- 1 clove garlic, fresh
- 1 tablespoon parsley, fresh
- 1 tablespoon olive oil
- 1 tablespoon, chopped almonds
- 1 teaspoon tomato paste
- ½ 1 teaspoon ras el hanout
- ½ teaspoon cumin, ground
- ½ teaspoon spices coriander seed or ground
- ½ cup vegetable broth, bouillon or consomme
Instructions
- Heat the olive oil in a saucepan over a low/medium heat. Finely dice the onion and mince the garlic. Add to the pan and sweat gently until tender.
- Add the dried spices, tomato paste and lemon juice and stir well to combine. Cook gently for a minute or two until fragrant.
- Add the cauliflower rice and stir into the seasonings.
- Add the stock and stir well. Bring to a simmer and continue to cook until all the liquid has been absorbed – about 5-6 minutes.
- Whilst the couscous is cooking, add the flaked almonds to a dry skillet over a low/medium heat. Toast gently until lightly golden all over.
- Use a fork to separate the ‘couscous’ grains and stir through chopped fresh parsley and flaked almonds to serve.
Nutrition Facts
- Servings: 2
- Calories: 127.2kcal/532.0kJ (per serving)
- Fat: 9.7g (per serving)
- Carbs: 9.2g (per serving)
- Protein: 3.8g (per serving)
