Saffron-Spiced Cauliflower Couscous with Red Pepper Chermoula

Name: Saffron-Spiced Cauliflower Couscous with Red Pepper Chermoula
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Spanish
Ingredients: ½ cauliflower; 80 g/3 oz/scant ½ cup couscous; 200 g/7 oz canned cooked chickpeas (garbanzo beans), drained and rinsed; 200 g/7 oz canned cooked chickpeas (garbanzo beans), drained and rinsed; 1 pinch saffron; ½ tsp ground coriander; ¼ tsp cayenne pepper; 1 pinch ground cinnamon; 150 ml vegetable stock (bouillon); 150 ml vegetable stock (bouillon); 2 tbsp sultanas (golden raisins); 2 tbsp sultanas (golden raisins); 2 canned red peppers, drained; 1 garlic clove, crushed; ½ tsp harissa paste; 3 tbsp chopped fresh coriander (cilantro); 3 tbsp chopped fresh coriander (cilantro); 1 tsp ground cumin; 1 tsp paprika; juice of 1 lemon; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
25 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

½ cauliflower
80 g/3 oz/scant ½ cup

Europe
Spain
Main course
Gluten-free
Vegan
Mediterranean

Method

To make the red pepper chermoula, place all the ingredients in a food processor and blend until smooth.

Finely grate or pulse the cauliflower in a food processor until it resembles couscous. Be careful not to over-mix – you don’t want to purée the cauliflower. In a large bowl, mix the cauliflower with the couscous, chickpeas (garbanzo beans), saffron, cumin, ground coriander, cayenne pe