Curry Cauliflower Couscous (v, gf, df)

This salad screams summer, picnics, BBQs, long days at the beach and no time in the kitchen. Cauliflower adds great texture, herbs and spices give it a little middle eastern twist, and not to forget the mean nutritional punch. Jazz it up tight some finely chopped fresh mint - maybe you’ve got some growing in your garden. Add some pistachios and toasted almonds for that extra crunch. 


Humble brag here.. it is delicious af PLUS you can prep it and take it to work the next day, maybe in a hipster mason jar or a good old tupperware. Your colleagues will be jealous, guaranteed! 

Curry Cauliflower Couscous

serves 4


1 can chickpeas

6 dried apricots

1/2 yellow bell pepper

1/2 red bell pepper

1/2 red onion

1 celery stalk

half a cauliflower

a handful of fresh mint leaves

2 Tbsp almonds, chopped or slivered

2 Tbsp pistachios, chopped

3 Tbsp Extra virgin olive oil

1 Tbsp Apple cider vinegar

Juice of 1 lemon

zest of 1 organic lemon and orange

1/2 Tsp cinnamon

1 Tsp turmeric

1/2 red chilli or 1 Tsp dried chilli flakes

1/2 Tsp Sea Salt



Chop nuts and dried apricots finely and add to a big bowl together with the chickpeas

Dice onion, celery, and bell peppers and add to the bowl

Add cauliflower florets, mint leaves, olive oil, vinegar, lemon juice, cinnamon, turmeric, salt, chilli, and lemon zest to a food processor and pulse until everything comes together and has a rice like texture (if you don’t have a food processor cut cauliflower into chunks and chop thinly until coarse, continue with rest of ingredients)

Transfer to the big bowl and toss everything to combine

Serve with fresh baguette, fish, meat, buffalo mozzarella…or whatever you feel like. 


Let me know how you like it!