Cauliflower, Currant and Almond Couscous

Cuisine: Moroccan

Prep time:

Cook time:

Serves: 2

The cauliflower renaissance shows no sign of slowing, and turning it into a nutritious replacement for couscous works beautifully with the Moroccan flavours in Ras El Hanout.


Serve hot or cold.

Nutritional Information Per 100g
Serving size: 2
Calories: 100

  • 300g cauliflower florets
  • 1 tsp olive oil
  • 1 tbsp currants
  • 1 tsp Herbie’s Spices Ras El Hanout
  • 1 tbsp flaked almonds
  • 2 tsp preserved lemon, very finely chopped
  • sea salt, to taste

  1. Process cauliflower in a food processor until it resembles fine grains, similar to couscous.
  2. Heat olive oil in a large frying pan and add cauliflower and Ras El Hanout. Cook over medium heat, stirring, for 5-7 minutes, until lightly browned and cauliflower is cooked.
  3. Add currants, almonds and preserved lemon and stir to combine. Season to taste and serve.