Moroccan Cauliflower Couscous Salad

Moroccan Cauliflower Couscous Salad


Cauliflower 1
Dried Apricots 1 Cup
Dried Cranberries 1/2 Cup
Green Onion 4
Yellow Onion 1
Ras-El-Hanout 2 Tablespoons
Spinach 2 Cups
Pistachios 1 Cup
Olive oil 3-4 Tablespoons
Mint Leaves 6-8
Garlic 4
Salt 1-2 teaspoons




Moroccan flavors add a great kick to a bland vegetable and using Cauliflower instead of grains makes for a fabulous low carb side dish or salad.

My go to Moroccan seasoning is Ras El Hanout I use it all the time, it has a great blend of spices in it and is very versatile.

You can serve this as a warm side dish or a cold salad.

  1. If you are using a food processor break the Cauliflower into florets and working in batches grind the Cauliflower into a Couscous like size.  If you don’t have a food processor just use a cheese grater.
  2. Cut the Apricots into quarters, roughly chop the Pistachios, Cranberries, and Spinach.
  3. Dice the Yellow Onion.
  4. Heat the Olive Oil in a large fry pan and add the Onion and cook until just starting to brown when the Onion is starting brown add the Garlic.
  5. Add the Grated Cauliflower to the pan and cook while stirring for about 8-10 minutes until it starts to change color and brown.
  6. Add the Seasoning and the salt, taste it at this point and adjust any seasonings
  7. Take off the heat and add all the ingredients except the Mint.
  8. Chop the Mint and throw on top.


20 min


15 min



Skill Level