Cauli Couscous Cube

Here is a creative way to make couscous without wheat or gluten for all vegan and gluten-free souls. Couscous originated in Morocco between the 11th and 13th centuries and was traditionally made from crushed durum wheat semolina balls, so it may not be entirely gluten free. Other cereals made from different grains have been called couscous as well, but they should not be confused with this Moroccan staple. Due to its natural color and shape, this version of cauliflower couscous can replace traditional grains or tiny balls of flour.

The cauliflower is not only healthy but also low-carb, low glycemic, and high in potassium and vitamin C. It is rich in choline, which is important for maintaining an alert mind and sharp memory, and contains sulforaphane, a compound essential in fighting cancer. As a cruciferous vegetable, it also helps to balance hormones and strengthen the immune system.

This dish is enhanced with a touch of argan oil—a uniquely amazing oil. Moroccan argan oil, derived from the argan tree that grows in arid conditions, has been prized for centuries for its health and beauty benefits.

Try serving Cauli Couscous Cube as a starter to impress your family and friends. Not only is it healthy, but when plated in a perfect cube, it also presents beautifully. And of course, it is absolutely delicious. Follow the recipe below to learn more.

Print Recipe

Cauli Couscous Cube

Serves: 2-3

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 1 medium head of cauliflower
• 3 okra or ladies fingers (choose the youngest and tender ones), diagonally sliced into 1-inch pieces
• 1-2 tablespoon olive oil (depending on the size of the cauliflower)
• 1/2 teaspoon turmeric powder
• 1 teaspoon black poppy seeds (cascas)
• 1 teaspoon natural sea salt
• 1/2 teaspoon pepper
• A dash of nutmeg
• A dash of argan oil

Instructions

1

Remove the stem and the green parts of the cauliflower flower.

2

Grate the cauliflower into tiny bits using a small grater, or pulse it in a food processor until it resembles tiny grains.

3

In a saucepan over medium heat, warm some olive oil and add the turmeric powder, nutmeg, pepper, and poppy seeds. Allow the spices to bloom for a minute.

4

Add the okra and grated cauliflower, and sauté for one to two minutes.

5

Season with salt and gently mix; the dish remains almost raw.

6

Drizzle a dash of argan oil, mix gently again, and set aside.

7

To plate the dish, you can serve it as is or use leaf cups. For a more refined presentation, follow these additional steps:

8

Using a square mold, press a layer of the cauliflower couscous mixture until it reaches half the depth of the mold.

9

Place an even layer of sliced okra on top of the first layer.

10

Add another layer of the cauliflower mixture and press it firmly yet gently into the mold.

11

Garnish with a few fan-arranged slices of okra and diced red bell peppers.

Nutrition

• 160.0 Calories
• 18.4g Carbohydrates
• 0.0mg Cholesterol
• 8.8g Fat
• 7.0g Fiber
• 5.0g Protein
• 920.0mg Sodium
• 0.0g Trans fat

Notes

Argan oil is not only amazing for enhancing flavor but also for its benefits to the skin, thanks to its unique and gentle musky flavor. The oil is extracted from argan seeds, which are available exclusively from Morocco. These seeds, resembling almond nuts, undergo a labor-intensive process involving picking, drying, grinding, and oil extraction—often carried out by small family-owned operations. The subtle fragrance of argan oil makes it a popular choice in both culinary and beauty products.