Moroccan Cauliflower Couscous Salad

Name: Moroccan Cauliflower Couscous Salad
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1 bag cauliflower (14 ounce); 1 tbsp coconut oil; 1 garlic clove; 1 tsp ground cumin and paprika; ground coriander and salt; ground cinnamon and pepper; 0.25 cup water; 0.25 cup lemon juice; 1 can chickpeas (19 ounce); 1 red pepper; 0.333 cup red onion; 0.25 cup orange juice; 0.25 cup dried apricot; 0.25 cup toasted almond; 3 tbsp fresh cilantro; 0.333 cup pomegranate seeds; 1 tbsp fresh mint

Pan-cooked chickpeas, cauliflower and red pepper, warmed with clove and cumin. Finish with cilantro, pomegranate seeds and mint.

55 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 40 min · 55 min total
Difficulty: medium

1
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.
2
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.
30 min