Pssttttt… I have a secret for you: it’s not really couscous!

Cauliflower “Couscous” with Cider Vinaigrette

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 5 minutes  |  Serves: 2-4


  • 1 large head of cauliflower, chopped (make sure cauliflower is completely dry!)
  • 1 cup cooked chickpeas (if canned, rinsed and drained)
  • 1 cup celery, diced
  • 1/2 of a small red onion, diced
  • 1 cup parsly, diced
  • 1/2 cup raisins
  • 1/4 cup pine nuts
  • 2 tsp extra virgin olive oil
  • salt and pepper to taste

For the Cider Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon style mustard
  • 1 TBS pure maple syrup
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of fine sea salt


  1. Prepare the dressing by combing all the ingredients in a food processor or with an immersion blender until smooth. You can also do this with a hand whisk. If you’re doing it by hand add all the ingredients first and slowly add the olive oil while whisking.
  2. Place the cauliflower in a food processor and pulse until it becomes a “couscous” type texture. Don’t over process!
  3. Heat a large skillet over medium-high heat. Add the olive oil. Once heated through add the “couscous” and chickpeas.  Cook only long enough to heat the couscous (about 3 minutes) Stirring often. Turn the heat off and add all the other ingredients. Stir in the dressing and season to taste with salt and pepper. Enjoy!


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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