Cauliflower curry couscousCauliflower curry couscous is a great side dish, without actual couscous in it. This recipe is all cauliflower and perfect for low carb diet seekers. This white veggie replace couscous, bulgur, rice to perfection without being packed with carbohydrates, it represents 1/10 of white rice carb amount. I’m on this journey to lower my carb intake, I’ve been researching the internet for some nice recipes and tricks to help out. The internet is filled rice, bread, pasta,etc. alternatives and that cauliflower couscous was one of them. I was a bit sceptic at first, but I was more than pleasantly surprised at my first bite. So… if you are looking to cut down on carbs, this is a great way to do so.caulicouscouspin

Cauliflower curry couscousI had a simple curry powder and garam masala powder to the couscous to give it an indian flare, inspired by the main dish of the day which was grilled tandoori skewers. Cauliflower is a great alternative to many of those filled with carbohydrates like bread, rice, couscous and much more. In the coming weeks, I’ll be making a bunch of tests with it, and other low carb alternatives, so stay-tuned if you are thinking about lowering your carb intake.

Let’s make this healthy, low carb side dish!


Indian flavored Cauliflower Couscous

Makes about 4 to 6 portions

  • 1 cauliflower
  • 1 tbsp of curry powder
  • 1 tsp of garam masala powder *optional for extra spice
  • 2 scallions finely chopped
  • 3 tbsp of butter 
  • salt and pepper
  1. Cut the cauliflower into big florets
  2. Add to a blender and blend until it becomes a couscous texture
  3. In a big pan, bring to medium-high heat, add the butter
  4. Add the cauliflower couscous in the pan with the spices, salt and pepper
  5. Mix, and cook for 3 minutes until slightly colored
  6. Top with some scallions and serve


Cauliflower curry couscous

Cilantro-lime TabboulehtabboupintabboupinCilantro-lime Tabbouleh is a great summer side dish, maybe for your next BBQ or simply as a light lunch. The flavors are refreshing and perfect for summertime. This recipe is polyvalent, it goes with pretty much any meat, fish, quiches,etc. Plus, it’s a “done under 15 minutes” recipe and taste fantastic, although the longest you let itCilantro-lime Tabbouleh in the fridge… the better the flavors will become. Usually, I do my tabbouleh last second, but I make too much in order to get some tasty leftovers for lunch the next day. The usual tabbouleh is filled with parsley, which is great, but here, I’ve exchanged the parsley for cilantro, which is, I believe, fresher and more summerish. Also, I’ve added a touch of lime to it because cilantro without lime… it’s like a burger without its bun. I’ve also exchanged the usual cucumber for some zucchini which is firmer and less watery than cucumber.

For this recipe, you can use whether the couscous or the fine bulgur, they are quite similar in taste and texture but bulgur is a bit healthier, it contains 4 times the fibres of couscous and is lower in calories and carbohydrates.

So let’s make this summerish tabbouleh

Cilantro-lime Tabbouleh

  • 20Cilantro-lime Tabbouleh0g Couscous or fine bulgur
  • 1/2 a zucchini cut into small cubes
  • 2-3 tomatoes cut into small cubes
  • 2 handsfull of cilantro leaves finely chopped
  • 1/2 red or white onion finely chopped
  • 1 garlic clove finely chopped
  • 1 lime juice
  • 4 tbsp of extra-virgin olive oil
  • salt and pepper
  1. Add the couscous or bulgur to a bowl, add salt, 1 tbsp of olive oil
  2. Cook the couscous or bulgur by the packaging instruction
  3. When ready, add all the olive oil left and lime juice and mix well until the couscous is separated
  4. Add all the rest of the ingredients
  5. Mix and serve


Cilantro-lime Tabbouleh


Chicken couscous with leeks

This chicken couscous recipe is a no brainer… It’s so simple and healthy, a everyday kind of meal. I went to Morocco a while back, and every single restaurant offered whether a chicken couscous dish or the famous chicken tajine dish. Don’t get me wrong here, it was delicious, but after 3 weeks of eating one or the other every diner… I thought I was done for life with couscous… if you know what I mean. But time pass, and you forget about that excess of couscous that happened a while back, and surrender all over again. Just not everyday though…

Chicken couscous with leeksCouscous is a western African meal, the origin isn’t known exactly but it goes back to around 200 b.c., created by the Berbers.  I’ve met that nice Moroccan guy and he told me that the couscous we eat in our “westerners” life isn’t the same as the real couscous. The real one is pick up by hand, broken into those smaller balls, then dried up. It’s actually the hard part of durum semolina, it’s traditionally a process made by woman over a couple of days, then they dry the fine semolina they’ve subtracted and cook it way longer, than our “5 minutes” versions. I’m no professional, so in my case I’ll stick to the 5 minutes version.

Let’s get cooking!


Chicken couscous with carrots & leeks

Makes 4 portions 

  • 8 chicken drumsticks
  • 1500ml chicken broth
  • 400g couscous
  • 4 carrots thick slices
  • 3 leeks cut in slices
  • 3 french shallots finely sliced
  • 30 ml brandy *optional to deglaze after step 3
  • 1 tsp of each Coriander dried herbs (or, I used thyme)
  • 1 tsp turmeric
  • pinch of saffron threads
  • Salt, pepper
  1. Start by seasoning the drumsticks with salt and pepper
  2. In a big iron cast, bring high heat
  3. Add olive oil, brown the chicken skin
  4. Add the aromatics, vegetables and brandy, scratch the bottom of your pan
  5. Let cook for an hour, low heat, mid covert
  6. In a bowl add the couscous, a pinch of salt and olive oil
  7. Pour hot water, just enough to top it, covert and wait a few minutes
  8. Salt, pepper the broth of the chicken to make sure it’s tasty
  9. Serve in deep bowl, and make sure to add a lot of broth, the couscous absorbs it.