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Moroccan-spiced Cauliflower Couscous

 Moroccan-spiced Cauliflower Couscous


1 medium whole cauliflower (approx 1kg)

1/2 cup natural sliced almonds

2 tbs olive oil

1 red onion, finely chopped

2 tsp ground turmeric

2 tsp ground paprika

1 tsp ground cumin

350g butternut pumpkin, peeled and coarsely grated

2 zucchini, thinly sliced

1/4 cup currants

1/2 cup finely chopped coriander leaves

Freshly ground black pepper, to season

1/2 cup low fat plain Greek style yoghurt, to serve

1 lemon, cut into wedges, to serve


  1. Trim base and stems from cauliflower. Roughly chop florets. Process the florets in a food processor in batches until cauliflower resembers fine couscous. Transfer to a large bowl.
  2. Place almonds in a small frying pan over a meduim heat. Cook, stirring for 2-3 minutes or until light golden. Romove from heat. Cool.
  3. Heat oil in large, non-stick frying pan over a medium-high heat. Add onion. Cook, stirring, for about 2 minutes until onion is softened. Add turmeric, paprika and cumin. Stir over heat a further minute.
  4. Add pumpkin and zucchini, Cook, stirring, 1-2 minutes until well coated in spice mixture.
  5. Stir in cauliflower couscous until ingredients are well combined. Cover and cook over a medium heat for about 3 minutes or until heated through and light and fluffy, stirring occasionally.
  6. Stir in currants, coriander and almonds. Season with pepper and serve with yoghurt and lemon wedges.

Tasks for kids:

Measure spices (ingredient preparation).

Measure currants (ingredient preparation).

Slice zucchini with adult supervision (ingredient preparation).

Stir almonds in small frying pan (with adult supervision) until light golden (Step 2).

Nutrients Per Serve

Energy 1068kJ
Total Fat 13.6g
Saturated Fat 1.7g
Monounsaturated Fat 8.4g
Polyunsaturated Fat 2.0g
Protein 11.2g
Carbohydrate 16.9g
Fibre 9.7g
Sodium 84mg
Serves 6 (as a side)
Preparation Time 20 minutes
Cooking Time 8-10 minutes