Saffron-Spiced Cauliflower Couscous With RED Pepper Chermoula
- 15m Prep Time
- 10m Cook Time
- 25m Ready In
A vibrant plant-based dish featuring cauliflower couscous with saffron and spices, served with a tangy red pepper chermoula. Ready in 25 minutes.
Ingredients
- 0.5 cauliflower
- 2 9/11 oz couscous
- 7/16 lbs canned cooked chickpeas drained and rinsed
- 1 pinch saffron
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 pinch ground cinnamon
- 10 1/7 tbsp vegetable stock
- 2 tbsp sultanas
- 2 tbsp fresh coriander coarsely chopped
- sea salt
- freshly ground black pepper
- 2 canned red peppers drained
- 1 clove garlic crushed
- 1/2 tsp harissa paste
- 3 tbsp fresh coriander chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 lemon juiced
Nutrition (per serving, estimated)
Estimated based off 13 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 142 mg
- Iron: 2.76 mg
- Magnesium: 49.3 mg
- Phosphorus: 161 mg
- Potassium: 506 mg
- Zinc: 1.18 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 0.5 cauliflower
- 2 9/11 oz couscous
- 1 pinch saffron
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- 1 pinch ground cinnamon
- 10 1/7 tbsp vegetable stock
- 2 tbsp sultanas
- sea salt
- freshly ground black pepper
- 1/2 tsp harissa paste
- 1 tsp ground cumin
- 1 tsp paprika
Prepare
- 7/16 lbs canned cooked chickpeas, drained and rinsed
- 2 tbsp fresh coriander, coarsely chopped
- Drain 2 canned red peppers
- Crush 1 clove garlic
- Chop 3 tbsp fresh coriander
- Juice 1 lemon
Let's Cook
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Step 1.
To make the red pepper chermoula, place the drained canned red peppers, crushed garlic clove, harissa paste, chopped fresh coriander, ground cumin, paprika, and lemon juice in a food processor. Blend until smooth, then season with salt and pepper to taste. Set aside.
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Step 2.
Finely grate the cauliflower half using a box grater, or pulse it in a food processor until it resembles couscous. Be careful not to over-mix – you want small grains, not a purée.
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Step 3.
In a large bowl, combine the grated cauliflower with the couscous, drained and rinsed chickpeas, a pinch of saffron, ground cumin, ground coriander, cayenne pepper, and ground cinnamon. Mix well.
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Step 4.
In a small saucepan, bring the vegetable stock to a boil. Pour the hot stock over the couscous mixture in the bowl. Immediately cover tightly with plastic wrap and let stand for 6–8 minutes, until the couscous is just cooked and the liquid is absorbed.
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Step 5.
After the couscous has rested, uncover and add the sultanas and chopped fresh coriander. Lightly fluff the mixture with a fork to combine. Season with salt and pepper to taste.
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Step 6.
Serve the saffron-spiced cauliflower couscous with the red pepper chermoula on the side or drizzled over the top.