Moroccan Inspired “Couscous” Salad with Carrot, Dates and Mint
This wonderful Moroccan inspired “Couscous” Salad is grain free but full of flavor and nutrition. The turmeric-stained cauliflower “couscous” is seasoned with cinnamon softened onion, fresh mint and finely grated carrot. There are dates for sweetness, garlic for intensity and orange for it’s tangy zest. And for those who tolerate nuts, a handful of almonds, pistachios or pine nuts add the finishing touch. Everyone loves this salad – even those who say they don’t like cauliflower.
Moroccan Inspired “Couscous” Salad: Healthy and Grain Free
This dish never fails to receive compliments and requests for the recipe. The magic lies in the fresh flavors, bright colors and contrasting textures. It’s a perfect side dish for grilled meats or fish. When you’ve been invited to a barbecue or party and need to take a plate, make this. But don’t tell anyone what the ingredients are – let them guess. Nobody will think cauliflower is the base. They’ll be impressed and want to learn more about grain-free, low-carb life.
More Dressing Than You Need
Note that you’ll make about double the amount of the seasoning that’s required. My advice is to double the amount of the salad itself, especially if you’re preparing it for a party: it disappears in no time. But if you’re in just two or three, save the extra dressing. We like it with finely sliced fresh fennel. And it’s great as a marinade for seafood.
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On the Side
Midsummer Pickled Zucchini Salad with Carrot and Fresh Mint – Another fabulous salad with carrot and mint.
Energy Balls with Almonds, Dates and Seeds – Here, dates provide that wonderful touch of natural, nourishing sweetness.
Real Simple Grain Free Granola – Once you’ve swapped out a few ingredients, you’ll find a grain free diet is easy and delicious.
Moroccan Inspired "Couscous" Salad with Carrot, Dates and Mint
- 1 orange large, or 2 small
- 4 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 garlic clove finely minced
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 onion medium, diced
- 1 teaspoon cinnamon
- 2 cups cauliflower finely chopped to resemble rice
- 1 teaspoon tumeric
- 5 dates seeds removed and chopped
- 2 tablespoons currants
- 3 carrots finely grated (2 cups)
- 1 cup fresh mint leaves (becomes 1/4 cup when chopped)
- 2 tablespoons pinenuts, almonds or pistachios Omit for AIP
- Zest the oranges and then juice them. You want approximately 1 heaped tablespoon of zest and 4 tablespoons of juice.
- For the dressing, add the orange juice, extra virgin olive oil, vinegar, garlic and salt to a jar. Screw the lid on tightly, and shake to combine. Give it a shake every time you pass by.
- For the cauliflour “cous cous”, add the olive oil, onion and cinnamon to a large non-stick frypan and sautè until the onion is soft. Add the tumeric and cauliflour, and continue stirring until the onion and cauliflower have turned yellow and have softened, about 5 minutes. Add the dates, sultanas, orange zest and grated carrot. Quickly stir through, then turn off the heat. Allow to cool and transfer to a large bowl.
- Add the fresh mint and, if using, the pinenuts, almonds or pistachios. Toss to combine.
- Just before serving, spoon over 1/2 of the dressing and mix well. Use the rest of the dressing for another salad, or for pouring over thinly sliced fresh fennel, or as a marinade for seafood.