Keto Moroccan Spiced Couscous Recipe

Gluten Free
Paleo
Quick Easy
Sides
Vegan
Vegetarian
4.8/5
(1733 reviews)
Keto Moroccan Spiced Couscous
Zylo Recipes

Description

Imagine a light and fluffy couscous, but instead of traditional grains, it's made from finely grated cauliflower, offering a delightful and nutritious alternative. This dish transforms the humble cauliflower into a culinary star, showcasing its versatility and ability to absorb a symphony of flavors. Infused with the warm and fragrant spices reminiscent of Moroccan cuisine, each bite is an exotic journey for your taste buds.

Hints of cumin, coriander, turmeric, and cinnamon dance together, creating a harmonious blend that is both comforting and invigorating. The cauliflower couscous readily absorbs these aromatic spices, resulting in a depth of flavor that is simply irresistible. To complement the soft, almost ethereal texture of the cauliflower, toasted almonds are generously incorporated.

Their satisfying crunch provides a welcome contrast, adding a textural dimension that elevates the dish to another level. The nutty aroma of the almonds further enhances the overall sensory experience, creating a truly memorable side dish. Fresh cilantro, with its vibrant green hue and distinctive citrusy notes, is the final flourish.

Its refreshing presence cuts through the richness of the spices and adds a bright, herbaceous touch that balances the flavors perfectly. This cauliflower couscous is incredibly versatile. It can be served as a flavorful and healthy side dish alongside grilled chicken, roasted vegetables, or pan-seared fish.

It also makes an excellent base for a heartier meal. Consider topping it with succulent pieces of lamb, seasoned chickpeas, or a dollop of creamy yogurt. Its light and fluffy texture also makes it the perfect alternative to rice or other grains.

Whether you're looking for a quick and easy weeknight meal or an impressive dish to serve at a dinner party, this cauliflower couscous is sure to please. Its vibrant flavors and satisfying textures will leave you wanting more, and it's a delicious way to add more vegetables to your diet. It’s a culinary adventure waiting to be explored, offering a symphony of textures and tastes that harmonize in perfect balance.

Preparation Time

Prep Time
4 min
Cook Time
12 min
Total Time
16 min

Nutrition Information

Per 1 servings serving
C
Calories
320 Kcal

C
Carbs
15 g
Fi
Fiber
4 g
Sugar
3 g

P
Protein
10 g

C
Fats
25 g
Saturated Fats 5 g
Unsaturated Fats 18 g

Cholestrol 0 mg
Sodium 300 mg
Potassium 250 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Red dot blinking
Live ! Download now on Android !

Ingredients

    1.
    Lemon Juice
    Lemon Juice
    2 teaspoon
    2.
    Cauliflower, Cooked From Fresh
    Cauliflower, Cooked From Fresh
    2 cup
    3.
    Onion, White, Yellow Or Red, Raw
    Onion, White, Yellow Or Red, Raw
    1 tablespoon
    4.
    Garlic, Fresh
    Garlic, Fresh
    1 clove
    5.
    Parsley, Fresh
    Parsley, Fresh
    1 tablespoon
    6.
    Olive Oil
    Olive Oil
    1 tablespoon
    7.
    Almonds
    Almonds
    1 tablespoon, chopped
    8.
    Tomato Paste
    Tomato Paste
    1 teaspoon
    9.
    Ras El Hanout
    Ras El Hanout
    ½ x 1 teaspoon
    10.
    Cumin, Ground
    Cumin, Ground
    ½ teaspoon
    11.
    Spices Coriander Seed Or Ground
    Spices Coriander Seed Or Ground
    ½ tsp
    12.
    Vegetable Broth, Bouillon Or Consomme
    Vegetable Broth, Bouillon Or Consomme
    ½ cup

Instructions

    1.
    Heat the olive oil in a saucepan over low/medium heat. Finely dice the onion and mince the garlic. Add to the pan and sweat gently until tender.
    2.
    Add the dried spices, tomato paste, and lemon juice, and stir well to combine. Cook gently for a minute or two until fragrant.
    3.
    Add the cauliflower rice and stir into the seasonings.
    4.
    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.
    5.
    Whilst the couscous is cooking, add the flaked almonds to a dry skillet over low/medium heat. Toast gently until lightly golden all over.
    6.
    Use a fork to separate the ‘couscous’ grains and stir through chopped fresh parsley and flaked almonds to serve.