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Cauliflower "Couscous"

Cauliflower "Couscous"

Cauliflower “couscous” is a low carb alternative to wheat based couscous and pairs perfectly with Spice Tribe’s Moroccan Chicken Tagine.

Serving Size: 4


  • 1 Qt (1-2 heads) riced cauliflower (see below)
  • .5 Cup Marrakesh Sitar Moroccan Cooking Base
  • .75 Cup toasted pine nuts
  • .5 Cup currants, soaked in hot water for 15 minutes, water discarded
  • .5 Cup chopped parsley
  • 1 Lemon, zested and juiced
  • Olive oil to coat bottom of pan
  • Kosher salt to taste

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  1. Heat pan over medium high; add oil when hot.
  2. Add Marrakesh Sitar Moroccan Cooking Base and cook for 3 minutes until fragrant.
  3. Stir in cauliflower and cook for 5-8 minutes.
  4. Turn off heat and stir in pine nuts, currants, parsley, lemon zest and juice.
  5. Season with salt to taste.
  6. Serve with Moroccan Chicken Tagine.

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