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Recipe

Cauliflower “Couscous”

Cauliflower “Couscous”

Equipment

Large saute pan

Wooden Spoon

Food processor or blender

 

Cauliflower “couscous” is a low carb alternative to wheat based couscous and pairs perfectly with Spice Tribe’s Moroccan Chicken Tagine.

Ingredients

  • 1 Qt (1-2 heads) riced cauliflower (see below)
  • 1/2 Cup Marrakesh Sitar Moroccan Cooking Base
  • 3/4 Cup toasted pine nuts
  • 1/2 Cup currants, soaked in hot water for 15 minutes, water discarded
  • 1/2 Cup chopped parsley
  • 1 Lemon, zested and juiced
  • Olive oil to coat bottom of pan
  • Kosher salt to taste

Steps:

  • Heat pan over medium high; add oil when hot.
  • Add Marrakesh Sitar Moroccan Cooking Base and cook for 3 minutes until fragrant.
  • Stir in cauliflower and cook for 5-8 minutes.
  • Turn off heat and stir in pine nuts, currants, parsley, lemon zest and juice.
  • Season with salt to taste.
  • Serve with Moroccan Chicken Tagine.

Things to remember

  • Cauliflower is a versatile alternative to high carbohydrate rice and couscous (made from wheat)
  • To toast pine nuts, place on cookie sheet in a 325F oven for about 5-7 minutes. Watch closely as they have a high oil content and will burn easily
  • To "rice" cauliflower, wash and remove the stems from the cauliflower. Cut into smaller 1-2" florets and pulse in a blender or food processor until it breaks down into rice sized grains
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