Spring Cauliflower Couscous

19 Mar, 2020

Yes, we can already feel Spring hanging in the air and this couscous is light and filled with fresh herbs and veggies that are still available during this time. I went to the supermarket to check what they still have available and put a nice couscous salad together.

We had this as a light and fresh lunch while the sun was shining in our living room, but you can easily have this as a side dish and add a nice protein next to it for example Andrea’s delicious Irish Rib Steak.

I like adding lemon juice whenever I’m cooking cauliflower rice, because I find it neutralizes the pungent smell it can have. Also, please beware that I am obsessed with garlic, so any other person would tell you that 2 garlic cloves are enough and I will always tell you to double that. That’s how I end up with a minimum of 4 cloves for everything I make. Don’t worry it creates a nice base for all the other herbs you will add on later and it doesn’t only taste like garlic. Trust me!

Spring Cauliflower Couscous

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Lunch, Side Dish
Keyword: cauliflower, couscous, mint
Servings: 2
Author: Kyara


  • 400 gram riced cauliflower
  • 4 cloves garlic
  • 1 juice of lime
  • 2 tbsp coconut oil
  • 1 tsp salt
  • 1 tsp coriander seeds ground
  • ½ cup dried apricots chopped
  • 1 tbsp red wine vinegar
  • cup warm water
  • cup fresh mint chopped, leave a few leaves intact for garnish
  • 3 green onions sliced
  • ½ cucumber deseeded, sliced on diagonal
  • 1 handful almond chopped


  • Heat up the coconut oil in a pan and add the minced garlic cloves. Stir regularly for 1 minute.
  • Add riced cauliflower and mix to coat them with the coconut oil.
  • Add ground coriander seed, salt and juice of 1 lime.
  • Cook for 5-8 minutes and regularly stirring to cook evenly.
  • Allow to cool for 20 minutes.
  • While cauliflower is cooling, chop apricots and add to a bowl containing red wine vinegar and warm water. This will soften the apricots and balance the sweetness with some acidity.
  • Drain apricots after 15 minutes.
  • Once cauliflower has cooled add the coriander, chopped mint, green onions, cucumber and mix well.
  • Sprinkle chopped almonds just before serving on top.
  • Serve immediately or set to cool in the fridge till you are ready to eat.