Whole30 Orientalischer Couscous Salat

Transform your salad game with this vibrant and nourishing Whole30 Orientalischer Couscous Salat, a grain-free twist on the classic Middle Eastern dish. Instead of traditional couscous, this recipe features light and fluffy cauliflower couscous, sautéed to perfection for a tender, rice-like texture. A medley of fresh vegetables—including diced red bell pepper, crunchy cucumber, zesty red onion, and juicy cherry tomatoes—brings a rainbow of flavors and nutrients. Fragrant herbs like parsley and mint add a refreshing lift, while sweet raisins and nutty toasted almonds provide irresistible contrast. Tossed in a tangy, cumin- and coriander-spiced lemon dressing, this salad is as bold in flavor as it is in presentation. Perfect for Whole30 followers, gluten-free eaters, or anyone looking for a satisfying yet healthy side or main dish, this cauliflower couscous salad is ideal served chilled or at room temperature.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 large head cauliflower
• 3 tablespoons extra virgin olive oil
• 1 medium, diced red bell pepper
• 1 medium, diced cucumber
• 250 grams, halved cherry tomatoes
• 1 small, finely chopped red onion
• 20 grams, chopped fresh parsley
• 10 grams, chopped fresh mint
• 50 grams raisins
• 50 grams, sliced toasted almonds
• 1 medium, juiced lemon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon, or to taste salt
• 0.5 teaspoon, or to taste black pepper

Directions

Step 1

Start by preparing the cauliflower: wash and pat dry the cauliflower head. Cut it into florets and place them in a food processor.

Step 2

Pulse the cauliflower florets in the food processor until they reach a couscous-like consistency.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat.

Step 4

Add the cauliflower couscous and sauté for about 5 minutes until slightly tender. Remove from heat and let it cool.

Step 5

In a large mixing bowl, combine the diced red bell pepper, cucumber, cherry tomatoes, and finely chopped red onion.

Step 6

Add the raisins, chopped parsley, and mint to the vegetable mixture.

Step 7

Once the cauliflower has cooled, add it to the mixing bowl with the vegetables.

Step 8

In a small bowl, whisk together the remaining olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper to make the dressing.

Step 9

Pour the dressing over the couscous salad ingredients and toss gently to combine all the flavors.

Step 10

Garnish the salad with toasted sliced almonds.

Step 11

Serve the salad at room temperature or chilled for a refreshing and delightful Whole30-compliant dish.

Nutrition Facts

Serving size	(3598.5g)

Amount per serving	% Daily Value*
Calories	1552.0

Total Fat 75.9g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 3748.2mg	0%
Total Carbohydrate 209.7g	0%
Dietary Fiber 60.9g	0%
Total Sugars 119.8g
Protein 53.2g	0%

Vitamin D 0IU	0%
Calcium 801.6mg	0%
Iron 20.3mg	0%
Potassium 9374.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 12.3%

Carbs: 48.4%