Best Moroccan Cauliflower Couscous Salad Recipes

Moroccan Cauliflower

Provided by Mary Jenny

Categories Moroccan

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

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

Number Of Ingredients 17

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.