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Jeweled Cauliflower Quinoa "Couscous"

Servings 8


  • 1 cauliflower or about 3 cups riced
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1 cup cooked quinoa see step 1

For the “Couscous”

  • 1 cup pomegranate seeds
  • ¼ cup chopped flat-leaf parsley
  • 1 clove garlic minced
  • 1-2 green onion white and light green part only, minced
  • ½ tsp cumin
  • ½ tsp zaatar
  • 3 tbsp lemon juice
  • 3 tbsp extra virgin olive oil
  • Sea salt and freshly ground pepper to taste
  • ½-1 cup roasted almonds chopped


To Cook Quinoa

  • Rinse 1 CUP RAW/UNCOOKED quinoa in a strainer, put into a small saucepan with 1½ cups water and ½ tsp. salt, and bring to a boil.  Reduce the heat and simmer covered for 15 minutes, remove from heat, fluff with a fork and let cool with lid off.  *YOU WILL ONLY NEED 1 CUP OF THIS QUINOA, save the rest for lunches.  Set aside.
  • Rice the cauliflower
  • Using about half of the cauliflower, cut into florets and place in a food processor, pulse until a rice-like texture appears.  Measure 3 cups, set aside. 
  • Heat a large fry pan or wok with the 2 tbsp. of olive oil, add the riced cauliflower and the salt, toss and cook until softened but still has a crunch to it, about 6 minutes, turn the heat off.  
  • Add the cooked quinoa to the pan with the cauliflower, toss.  

For the “couscous”

  • In a large mixing bowl, mix together the pomegranate seeds, parsley, garlic, green onion, cumin, zaatar, lemon juice, olive oil, salt and pepper.  
  • Gently toss the cauliflower-quinoa mixture into the bowl with the pomegranate seed mixture, fold to mix.  
  • Taste for more lemon juice, olive oil, salt and pepper.  
  • Add the chopped roasted almond saving a little for the top of the salad.  
  • Serve room temp or warm.