Moroccan cauliflower couscous

Full of spices and charred roasted vegetables, this Moroccan-style 'couscous' from Karen uses cauliflower for a low-carb version. The cauliflower couscous can be topped with spicy sausages as Karen does here, or with other grilled meats or with halloumi or feta for a veggie version.

First published in 2016

I am always trying to ‘watch my weight’ as the saying goes, especially in January after the excesses of the festive period… luckily, I find it very easy to cut back on calories and also add more of my ‘five-a-day’ to my diet with the humble cauliflower. Cauliflowers have been much maligned in the past, and the only way you’d see them on the dinner table was when they were robed in a cheese sauce, which I do love; but, they can be used in so many more recipes than that, and this recipe for cauliflower couscous is just one example of how this versatile veg can come into its own.

This is one of my most popular recipes, I make it several times a month and add all sorts of bits and bobs to the basic cauliflower couscous; from halloumi cheese and roasted vegetables to spicy sausages and chicken kebabs, it’s always welcome as a healthy lunch or supper dish, even by my husband whose dislike of cauliflower is well-known in our household! This recipe uses cauliflower as a base for Moroccan-style roasted vegetables and Merguez sausages, and is absolutely delicious. The cauliflower ‘grains’ replicate the texture of couscous so well, it’s hard to tell that you are eating a vegetable and not the normal cereal.

This recipe joins the canon of tried and tested cauliflower recipes that I have developed and made in the past, such as cauliflower steaks, whole roasted cauliflower, cauliflower mash and cauliflower pizza, and I hope that you will enjoy this meal as much as we always do when I make and serve it. If you a vegetarian, than just omit the sausages and use grilled halloumi cheese, or even Quorn sausages. And, if you cannot source Merguez sausages, then just use any sausages of your choice.




Cauliflower couscous

Roasted vegetables

To serve


Preheat the oven to 200°C/gas mark 6
Roast the vegetables first – place the chopped aubergine, courgettes, onions, garlic and peppers in a large roasting tray and drizzle over the olive oil, tossing to coat. Roast for 30 minutes or until softened and slightly charred at the edges. Set aside
For the couscous, discard any tough cores or stems from the florets then add to a food processor. Pulse until the cauliflower has broken down into fine grains and looks similar to couscous
Place both the cauliflower and roasted vegetables in a large wok or wide pan with a lid. Mix well and stir in the vegetable stock, spices, herbs and the harissa paste. Cover the pan with the lid and simmer over a low heat for 10–15 minutes until the liquid has been absorbed
Meanwhile, preheat a grill to medium-high and grill the sausages until cooked through
To serve, spoon the cauliflower mixture into a large dish and top with the grilled sausages. Scatter over the freshly chopped coriander to garnish
First published in 2016

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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