Moroccan inspired "cous Cous" salad, healthy and grain free.

Moroccan Inspired “Couscous” Salad with Carrot, Dates and Mint

Moroccan Inspired Paleo "Cous Cous" Salad with Carrot, Dates and Mint

This wonderful Moroccan inspired “Couscous” Salad is grain free but full of flavor and nutrition. The turmeric-stained cauliflower “couscous” is seasoned with cinnamon softened onion, fresh mint and finely grated carrot. There are dates for sweetness, garlic for intensity and orange for it’s tangy zest. And for those who tolerate nuts, a handful of almonds, pistachios or pine nuts add the finishing touch. Everyone loves this salad – even those who say they don’t like cauliflower.

Moroccan Inspired “Couscous” Salad: Healthy and Grain Free

This dish never fails to receive compliments and requests for the recipe. The magic lies in the fresh flavors, bright colors and contrasting textures. It’s a perfect side dish for grilled meats or fish. When you’ve been invited to a barbecue or party and need to take a plate, make this. But don’t tell anyone what the ingredients are – let them guess. Nobody will think cauliflower is the base. They’ll be impressed and want to learn more about grain-free, low-carb life.

Moroccan inspired "cous Cous" salad, healthy and grain free.

More Dressing Than You Need

Note that you’ll make about double the amount of the seasoning that’s required. My advice is to double the amount of the salad itself, especially if you’re preparing it for a party: it disappears in no time. But if you’re in just two or three, save the extra dressing. We like it with finely sliced fresh fennel. And it’s great as a marinade for seafood.

Motivation and Support, Reciprocal and Ethical

If this Moroccan Inspired Couscous Salad inspires you, be sure to grab a copy of my E-Book, Easy & Essential Paleo Recipes for Busy People. In addition to all my favorite recipes, there are Paleo Diet tips and tricks and a Shopping List with all the ingredients you need.

Your purchase helps keep the information on this blog freely available for all. It’s so appreciated by me and everyone in our community.

On the Side

Midsummer Pickled Zucchini Salad with Carrot and Fresh Mint – Another fabulous salad with carrot and mint.

Energy Balls with Almonds, Dates and Seeds – Here, dates provide that wonderful touch of natural, nourishing sweetness.

Real Simple Grain Free Granola – Once you’ve swapped out a few ingredients, you’ll find a grain free diet is easy and delicious.

Moroccan Inspired "Couscous" Salad with Carrot, Dates and Mint

A wonderful Moroccan-inspired salad. Cauliflower couscous is stained with tumeric and seasoned with cinnamon-softened onion. With fresh mint and finely grated carrot, orange zest, dried fruit and a little garlic for spark - everyone loves it!
Prep Time45 minutes
Course: Salad, Side Dish
Cuisine: AIP, Gluten Free, Keto, Mediterranean, Paleo
Servings: 4


  • 1 orange large, or 2 small
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 garlic clove finely minced
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 onion medium, diced
  • 1 teaspoon cinnamon
  • 2 cups cauliflower finely chopped to resemble rice
  • 1 teaspoon tumeric
  • 5 dates seeds removed and chopped
  • 2 tablespoons currants
  • 3 carrots finely grated (2 cups)
  • 1 cup fresh mint leaves (becomes 1/4 cup when chopped)
  • 2 tablespoons pinenuts, almonds or pistachios Omit for AIP


  • Zest the oranges and then juice them. You want approximately 1 heaped tablespoon of zest and 4 tablespoons of juice.
  • For the dressing, add the orange juice, extra virgin olive oil, vinegar, garlic and salt to a jar. Screw the lid on tightly, and shake to combine. Give it a shake every time you pass by.
  • For the cauliflour “cous cous”, add the olive oil, onion and cinnamon to a large non-stick frypan and sautè until the onion is soft. Add the tumeric and cauliflour, and continue stirring until the onion and cauliflower have turned yellow and have softened, about 5 minutes. Add the dates, sultanas, orange zest and grated carrot. Quickly stir through, then turn off the heat. Allow to cool and transfer to a large bowl.
  • Add the fresh mint and, if using, the pinenuts, almonds or pistachios. Toss to combine.
  • Just before serving, spoon over 1/2 of the dressing and mix well. Use the rest of the dressing for another salad, or for pouring over thinly sliced fresh fennel, or as a marinade for seafood.


Angelina Brazzale

Angelina Brazzale is the founding creative director of Empress and Sister. Like her chart ruler, Mercury, she travels between worlds. She has degrees in English Literature and in Fine Arts, Ceramics. She's a Primary Health Coach, having reversed autoimmune disease through the protocols of ancestral health. She spent over 10 years teaching yoga and meditation. She reads Tarot, writes and makes art, and is sensitive to the energy in crystals and trees. Visit her Page in the Empress and Sister Collective for information, products and services.

No Comments

Post a Comment
Recipe Rating