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Quirky Cooking

Moroccan Cauliflower ‘Cous Cous’ Salad

QuirkyJo by QuirkyJo
December 12, 2015
in All in one Meals, Christmas, Dairy Free, Dinners, Easter, Egg Free, Favourites, GAPS, Gluten Free, Grain Free, Gut Health, Health, Healthy Living, Holidays, Lunchbox, Lunches, Meat, Nut Free, Paleo, Salads, Snacks, Thermomix, Vegan, Vegetables, Vegetarian, Wholefood
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Moroccan Cauliflower 'Cous Cous' Salad | Quirky Cooking

Hey everyone!

As you many know, I’m madly working on my Quirky Cooking for Gut Health program, to teach people how to cook for the GAPS Intro diet, without dying of boredom, or feeling overwhelmed by what they can and can’t have! And I just have to share another of the program recipes with you, because this one was a HIT with the family!! My sixteen year old son ate four bowls of this within an hour – he just kept coming back for more. I think you’ll love it too.

This is a deliciously tasty and easy-on-the-tummy full meal salad. If you have gut issues, you will find it hard to digest a lot of raw veggies, so this is a good salad option. You can serve it warm or cold. The recipe makes heaps, so it’s perfect to make and take to a BBQ or dinner with friends. Or you could serve it warm for a family meal, then have the leftovers cold for lunch the next day. 

This recipe is dairy free, gluten free, grain free and egg free, and also has nut free and vegan/vegetarian variations. But don’t be scared, it has HEAPS of flavour!! Enjoy. 

Note: If you’d like to know more about my gut health program, sign up to my newsletter and click the ‘Interested in Quirky Cooking for Gut Health’ box, and you’ll get some info to your inbox.

Note: You can find fine sea salt and Organic Garlic for this recipe in my online store! 

Moroccan Cauliflower 'Cous Cous' Salad
2015-12-09 15:45:09
Serves 6
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Ingredients
  1. 800g cauliflower, broken into florets
  2. 400g pumpkin, cut into thin slices about 2cm wide and 5mm thick
  3. 1 clove garlic
  4. 400g chicken thighs, cut in halves, or breast, cut in thirds
  5. 1400g water
  6. 100g chopped dried apricots, sulphur free
  7. 100g dried sour cherries or raisins, oil free
  8. juice of half a lemon
  9. 1 batch Moroccan Spice Seasoning (see below)
  10. 2 spring onions, green parts only, cut in thin slices
  11. 100g activated almonds or pistachios, roughly chopped;
  12. (or pepitas for a nut free version)
  13. 1 large handful mint leaves, roughly chopped
  14. 1 large handful flat leaf parsley, roughly chopped
  15. a few Tbspns extra virgin olive oil, for dressing
Morrocan Spice Seasoning
  1. 2 tsp fine sea salt
  2. 1 tsp ground cumin
  3. 1 tsp ground coriander
  4. 1/2 tsp ground turmeric
  5. 1/2 tsp ground cinnamon
  6. 1/2 tsp mild paprika
  7. 1/4 tsp ground allspice
  8. 1/8 to 1/4 tsp cayenne pepper
Thermomix Method
  1. To make cauliflower 'cous cous', place cauliflower florets into Thermomix bowl and chop 10 sec/rev/speed 5. Remove to Varoma dish.
  2. Add pumpkin to Varoma dish on top of 'cous cous', poke a hole in the centre for steam to get through, and set aside.
  3. Place garlic clove into bowl and chop 3 sec/speed 7.
  4. Add water to bowl, and insert steamer basket into bowl with chicken inside. Place Varoma into position, and cook 25 mins/Varoma/speed 1.
  5. Check chicken and pumpkin are cooked through, cook a little longer if needed. Remove chicken and cut into 1-2cm cubes.
  6. In a large serving bowl or on a large serving platter, gently toss together all ingredients, including spice seasoning ingredients (see note).
  7. Drizzle over olive oil to taste.
  8. Serve warm or cold.
Stovetop Method
  1. Pulse cauliflower florets in a food processor until they are a ‘rice’ consistency. Fry in a large frying pan with 2 Tbspns ghee or coconut oil, until softened. Set aside.
  2. Cut chicken into cubes and place in a saucepan. Barely cover with water and cook 10 mins over medium heat.
  3. Add pumpkin slices on top of chicken, cover, and cook over medium heat for 5-10 mins or until just cooked. Carefully strain off water, and reserve to use in other meals as a stock.
  4. Mix together all ingredients to serve, as above. Serve warm or cold.
Notes
  1. This recipe is suitable for GAPS Intro stage 6 and Full GAPS, as well as the Paleo diet.
  2. For a vegan/vegetarian version, use chick peas instead of the chicken, and just add to the salad at the end.
  3. I’ve separated the Moroccan Spice Seasoning recipe for you so that you can use as much or as little as you like – I prefer to add it all. If you are on GAPS and haven’t added some of these spices in yet, only add in the ones you know you can handle.
  4. Make a batch of this spice mix to use in other recipes if you’d like. For example, it’s delicious as a spice rub to coat lamb, chicken, beef or pork before roasting, or to sprinkle over lamb chops before grilling.
Storage
  1. Store for up to 3 days in the fridge. Not suitable for freezing.
  2. If you need to make a smaller amount, recipe can be halved.
Quirky Cooking https://www.quirkycooking.com.au/
Tags: cauliflowerDinnersEastergut healthgut-healingLunchesnutspaleoSaladssidesspicesvegetableswholefood
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Comments 19

  1. Monica says:
    6 years ago

    This is the first meal that I have cooked from your website. I used the stovetop method. We absolutely loved this meal. Thank you

    Reply
  2. Pola says:
    6 years ago

    Re: Cauliflower cous cous salad
    Not a fan of boiled chicken can I fry in coconut oil or dry fry in non stick pan??

    Reply
    • QuirkyJo says:
      6 years ago

      It’s actually steamed or poached chicken, but yes, for sure. 🙂

      Reply
  3. Jane says:
    6 years ago

    Made this tonight! it was so yum, I left out the chicken to keep it veggo for me. Then I fried up some bacon and choritzo and put that on the top with feta for the other half.

    Reply
  4. Shelley says:
    6 years ago

    Made this for Christmas as a side salad (minus the chicken)….. Went great with the turkey and ham!! Planning on making it for Australia Day this week, going to add the chickpeas this time!! Yum!

    Reply
    • Kristin says:
      5 years ago

      Was just looking for Christmas salad ideas that my daughter can have and so glad I saw your comment as was wondering how it would go for Christmas lunch 🙂 thank you!

      Reply
      • QuirkyJo says:
        4 years ago

        Yes it’s so good, enjoy it!!

        Reply
    • Lorraine R says:
      3 years ago

      Hi Jo, I often make this as a side salad without the chicken and serve at a BBQ. It is absolutely delicious and gets lots of positive comments. I love the bursts of sweetness via the fruits and herbs. It is a very versatile recipe, thank you!

      Reply
      • QuirkyJo says:
        3 years ago

        You’re so welcome!!

        Reply
  5. Scooperblue says:
    6 years ago

    All the family really enjoyed this (followed TM method). Thanking you.

    Reply
  6. Vicki says:
    5 years ago

    This is a winner 👍

    Reply
  7. Berkaine says:
    5 years ago

    it does not say what temperature to cook it for?

    Reply
    • QuirkyJo says:
      4 years ago

      Yes, you use Varoma temp!

      Reply
  8. Eve says:
    4 years ago

    Might try this with roasted cauliflower pieces.

    Reply
  9. Cath says:
    2 years ago

    I made this tonight for the first time – absolutely delicious!! I don’t own a thermomix, but it was still so easy to make. This ones a winner! Thanks Jo.

    Reply
    • QuirkyJo says:
      2 years ago

      I’m so happy you loved it!

      Reply
  10. Lei Nelson says:
    2 years ago

    What are the kilojoules, fat, protein, sodium etc for this recipe?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Hi there, our recipes are based on a whole-foods approach to eating which doesn’t involve analysing these components or calorie counting. You may find online calculators which can assist you in figuring this out. Best wishes!

      Reply
  11. Pingback: Paleo Christmas Fruit Cake & Christmas Recipe Round-Up - Quirky Cooking

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[Swipe left to see my most recent podcasts!]

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Follow David at @dave_westbrook_ and also the @farmownersacademy for podcasts and tips that will inspire you to work smarter not harder! ✹

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Oh guys, I’ve been meaning to tell you
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Here’s part of the intro of my last podcast, “Creating Healthy Habits” - all about building new habits with tiny steps so they’re sustainable
 then nurturing them so they grow and become an everyday part of your life. Tap on the link in my profile then on this video to watch the whole podcast.

You’ll find “Quirky Cooking Chats” on my YouTube channel, and also on Spotify and Apple and Google Podcasts. I’ve moved over to my own channel so this is kind of like “Season 2”! You’ll see 2 episodes so far on the new channel, with another being released tomorrow. Woo!! 🎉🎉🎉

Got some suggestions of topics you’d like to hear about or people I should interview? Pop them in the comments below! ❀

https://bit.ly/QCchatsyoutube

#quirkycookingchats #quirkycooking #podcast #habits #healthyhabits #tinyhabits #health #wellbeing #jowhitton #lifestyle #healthtips #guthealth #healing #businesswomenaustralia #organiseyourlife #timemanagement #selfimprovement #mumlife #selfdevelopment #selfcare
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✹Potato Bake✹

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
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Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it


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(*24 hour fermenting results in an almost completely lactose-free yoghurt/sour cream - tap on the link in my profile then on this photo for my 24 hour yoghurt and sour cream recipes and info). 

- Use as much cheese as you like, or leave it out if you’re dairy free. For dairy free, you could add a little non-fortified savoury yeast flakes to the sauce for a cheesy flavour - about two teaspoons.

- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy đŸ€—đŸ€—

https://bit.ly/24houryoghurtsourcream

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Let me know if you want a video how-to! 

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 I did have some whole almond flour and some raw cashews though, so I made a half batch of my Almond Meal Pastry using a mixture of milled cashews and whole almond flour. I pressed the pastry into muffin cups and baked for 10 mins or so at 180C, while making the lemon butter. While the pastry cooled, I chilled the lemon butter in the freezer, then filled the tart shells and topped with whipped cream. My friend Gabi (who grows and dries the freeze-dried raspberries and fruit you’ll see in my online store) brought some of her freeze-dried butterfly pea flowers for me to play with, so I sprinkled some over the whipped cream
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#lemontarts #lemonbutter #almondmealpastry #grainfree #guthealthy #honeysweetened #treat #morningtea #butterflypeaflower #delicious #quirkycooking #simplehealingfood
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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