Moroccan Salad and Couscous

Top view of a bowl with couscous topped with Moroccan cauliflower covered in red Moroccan sauce with fork and knife resting by its side.

Indulge in the rich flavors and vibrant colors of Moroccan cuisine with this delectable recipe for Moroccan Cauliflower and Couscous. I’m always looking for ways to celebrate produce and this Moroccan Cauliflower dish is a fabulous way to showcase cauliflower as a main dish.

Course All Recipes, Main Course, Side Dish

Cuisine Moroccan

Keyword Cauliflower recipes, Couscous, easy dinner, Moroccan Cauliflower, Moroccan Recipes, one pan meal, roasted cauliflower, vegetarian recipe

Prep Time 15

Cook Time 15

Servings

Calories 324kcal

Author Bite Me Industries

Ingredients

Salad

1 head cauliflower cut or broken into florets
4 red bell peppers large, cut into strips
3 cloves garlic
1 Handful parsley chopped
½ teaspoon salt
3-4 tablespoons olive oil

Red Moroccan Sauce

2 tomatoes fresh vine
3 cloves garlic
1 jalapeño pepper
1 teaspoon salt
1 teaspoon paprika
1 teaspoon caraway seeds
1 tbs tomato paste
1 teaspoon harissa paste
1 tbs date syrup
4 tbs olive oil
Handful parsley leaves

Instructions

Preheat the oven to 450F convection broil.
Preparing the red sauce: Place the tomatoes, garlic, and jalapeño pepper in a small food processor, along with the salt, caraway seeds, tomato paste, harissa paste, date syrup, olive oil, and parsley. Process until smooth.
Pour the red Moroccan sauce into an oven safe pan and spread evenly.
Toss the cauliflower florets and more chopped garlic in olive oil and salt, then place them on top of the sauce. Arrange florets into pan along with the red bell peppers and parsley.
Place in a preheated oven on 450F for 15 minutes or until the cauliflower is golden and slightly charred.
Plate some on top of prepared couscous and garnish with chopped parsley and a drizzle of olive oil.

Nutrition