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Moroccan Inspired "Couscous" Salad with Carrot, Dates and Mint

A wonderful Moroccan-inspired salad. Cauliflower couscous is stained with tumeric and seasoned with cinnamon-softened onion. With fresh mint and finely grated carrot, orange zest, dried fruit and a little garlic for spark - everyone loves it!
Prep Time45 mins
Course: Salad, Side Dish
Cuisine: AIP, Gluten Free, Keto, Mediterranean, Paleo
Servings: 4


  • 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.