Spiced Broccoli "Couscous" Salad


The cauliflower “couscous” is a fun way to add a fresh crunch to this warm winter salad. Sweet raisins and zesty curry powder make it a flavorful companion to braised chicken. Garnish with crumbled feta cheese if desired. Add cubed marinated and baked tofu to any leftovers and stuff into a pita for tomorrow’s lunch.

Prep Time

15 minutes

Cook Time

15 minutes


6 Servings


1 pound cauliflower (florets)
2 tablespoons olive oil (or butter)
1⁄2 onion, yellow (thinly sliced)
2 cloves garlic (peeled and minced)
2 cups broccoli (florets)
1⁄3 cup raisins
1 chickpeas (15-ounce can, drained and rinsed)
1 tablespoon curry powder
1⁄3 cup water
1 lemon juice (juice from 1 lemon)
  salt (to taste)
  black pepper (to taste)


In a food processor, pulse the cauliflower florets until they resemble coarse grains that look like couscous. Set aside.

Heat the oil or butter over medium-high heat in a large pot. Add the onion and sauté for 2 minutes. Add the garlic and broccoli and sauté another 3 to 5 minutes. Add the raisins, chickpeas, curry powder and water and stir well. Add the cauliflower “couscous” and cook 3 to 5 minutes more. Remove from heat and stir in the lemon juice. Taste for salt and pepper and serve warm.


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