Spicy Moroccan Salmon with Cauliflower Couscous

Spicy Moroccan Salmon with Cauliflower Couscous

I’m sure there are many of you thinking “WHAT?” Cauliflower Couscous, well let me tell you from someone who had a house in Morocco for many years and eaten possibly more than my fair share of Couscous, I was very sceptical too.

But having actually made it and tasted it, I’m converted. For one thing I have recently been put on a very strict diet which eliminated almost ALL carbohydrates and at first that was a terrible shock, not to mention the difficulties in sticking to it. However, on trying this couscous alternative I was pleasantly surprised, it was absolutely delicious and almost undetectable from the real thing.

You can of course pair this with almost any meat of fish you like, however this time I had it with one of my favourites ‘Spicy Moroccan Salmon’ but is just as tasty with the usual lamb, etc.

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5 from 1 vote

Spicy Moroccan Salmon with Cauliflower Couscous

Cauliflower Couscous is a delicious, healthy alternative. It can be paired with any protein you wish.

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2 people

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Anytime dish

Cuisine: Adapted Moroccan

Calories per Serving 652

Equipment

• 1 Food Processor

Ingredients

Metric - US Customary

• 1 small Cauliflower cut into florets and chopped in a food prcessor
• 1 tsp Lemon Zest
• 2 tbsp Olive Oil
• 25 g Almonds chopped
• 2 sticks Celery chopped
• 4 Spring Onions chopped
• 1 small Red Apple diced small
• 80 g Raisins

For the Salmon

• 2 small Salmon Fillets
• 2 tsp Harissa paste
• 1 tsp Coriander ground
• 1 tsp Cumin ground
• salt & pepper to taste

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

For the Couscous

• Firstly, cut your cauliflower into florets, then give them a quick zap in the food processor (Not too fine).
• In a pan add about 50 mls cold water and the cauliflower, zest and rosemary, bring to a simmer and cover, cook gently for about 3 - 4 minutes. (DO NOT overcook) it should still have a slight crunch,
• The water should have all been absorbed, spread the cauliflower on a baking sheet lined with parchment and set aside to cool.
• In the meantime prepare your other ingredients by chopping or dicing into small pieces.
• Next, heat the olive oil in a large frying pan over medium heat and add all the remaining couscous ingredients and cook for 3 - 4 minutes until they are heated though.
• Now Place cauliflower, nut, apple mixture into a serving bowl and then stir in the cauliflower making sure everything is well distributed. Serve warm.

For the Salmon

• Mix the salmon seasonings together and coat the salmon with the mixture. Pan fry in a little olive oil for about 3 minutes each side or until the fish feels firm to the touch.
• Serve over the couscous with wedges of lemon.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Cuisine, Fish, Main Courses, Meals for 1 or 2, Moroccan, Recipes