Cauliflower 'couscous'

Infusing quinoa with nuts, feta, currents, herbs and a lemon twinge, this cauliflower couscous has superfood nutrition. Hearty enough to enjoy as a main or serve alongside your favourite meat.

  • 25 mins preparation
  • Serves 6
  • Print


Cauliflower couscous
  • 1 cup (200g) red quinoa
  • 2 cup (500ml) water
  • 1 small cauliflower
  • 2 tablespoon extra virgin olive oil
  • 1 large (200g) brown onion, chopped finely
  • 1 teaspoon ground cumin
  • 1/2 cup (80g) coarsely chopped toasted almonds
  • 1/4 cup (40g) currants
  • 2 teaspoon finely grated lemon rind
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) extra virgin oil, extra 1 cup coarsely chopped parsley
  • 200 gram feta cheese, crumbled


Cauliflower couscous
  • 1
    Rinse the quinoa well and place in a medium saucepan with the water. Bring to the boil, then immediately reduce heat to low. Cover and cook for 12 minutes or until the water is absorbed and the quinoa is tender.
  • 2
    Cut cauliflower into florets; place in a food processor. Process in batches until very finely chopped; place in a large bowl.
  • 3
    Heat the oil in a medium frypan over a high heat. Add onion, reduce heat to low and cook, stirring occasionally, for 10-15 minutes or until caramelised. Add cumin, stir to combine, then add to cauliflower.
  • 4
    Add cooked quinoa, almonds, currants, lemon rind and juice, extra oil, parsley and feta; stir to combine.


Not suitable to freeze or microwave.

More From Women's Weekly Food