Cauli Couscous Cube

Here is a creative way to make couscous without wheat or gluten for all vegan and gluten-free souls. Couscous originated in Morocco between the 11th and 13th centuries and was traditionally made from crushed durum wheat semolina balls, so traditional versions may not be entirely gluten-free. Other cereals made from different grains have been called couscous as well, but they should not be confused with this Moroccan staple.

Due to its natural color and shape, this version of cauliflower couscous can replace traditional grains or tiny balls of flour. The cauliflower is not only healthy but also low-carb, low-glycemic, and high in potassium and vitamin C. It is rich in choline, which is important for maintaining an alert mind and sharp memory, and contains sulforaphane, a compound essential in fighting cancer. As a cruciferous vegetable, it also helps balance hormones and strengthen the immune system.

This dish is enhanced with a touch of argan oil—a uniquely amazing oil. Moroccan argan oil, derived from the argan tree that grows in arid conditions, has been prized for centuries for its health and beauty benefits.

Try serving Cauli Couscous Cube as a starter to impress your family and friends. Not only is it healthy, but when plated in a perfect cube, it also presents beautifully. And of course, it is absolutely delicious.