Joanna Gaines Cauliflower Couscous Recipe

Warming harissa and roasted aubergine elevate this cauliflower couscous to a vibrant, low-carb favorite you’ll always want in your healthy meal rotation. It’s delicious with grilled halloumi, spicy lamb kebabs, cool tzatziki, fresh pita; in fact most things.

Joanna Gaines Cauliflower Couscous Recipe Ingredients

For the Roasted Vegetables:

• 1 aubergine (eggplant), diced
• 2 courgettes (zucchini), diced
• 2 large white onions, diced
• 4 garlic cloves, finely minced
• 1/2 yellow pepper, deseeded and diced
• 1/2 red pepper, deseeded and diced
• 1 tablespoon olive oil

For the Cauliflower Couscous:

• 1 small cauliflower, trimmed into florets (no stems)
• 300ml vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon dried mint
• 1/2 teaspoon harissa paste
• Salt and black pepper to taste

To Serve:

• 12 sausages (Merguez or thin chipolatas)
• Fresh coriander (cilantro), chopped for garnish

How To Make Joanna Gaines Cauliflower Couscous Recipe

1. Roast the garden: Preheat your oven to 200ºC/400ºF. Arrange the diced aubergine, courgettes, onions, garlic, and peppers in a large roasting tray and drizzle them generously with olive oil. Toss the vegetables until they are well coated, then roast for 30 minutes until they are softened and have achieved a beautiful char at the edges.
2. Process the grains: While the vegetables are roasting, take your cauliflower florets and pulse them in a food processor. Continue pulsing until the cauliflower has broken down into fine, even grains that look exactly like traditional cereal couscous, being careful not to over-process it into a paste.
3. Simmer and steam: Transfer both the “couscous” grains and the roasted vegetables into a large wok or a wide pan with a lid. Pour in the vegetable stock and stir in the cumin, dried mint, and harissa paste. Cover the pan and simmer over a low heat for 10 to 15 minutes until the cauliflower is tender and the flavorful liquid has been completely absorbed.
4. Grill the protein: While the couscous simmers, preheat your grill to a medium-high setting. Grill the Merguez sausages, turning them frequently, until they are browned on the outside and perfectly cooked through.
5. Assemble and garnish: Spoon the warm cauliflower and vegetable mixture into a large serving dish. Top with the grilled sausages and scatter over a handful of freshly chopped coriander for a final burst of color and fragrance.

Recipe Tips

• How to get the best couscous texture: Use only the florets and discard the tough stems or core. This ensures the “grains” are soft and uniform rather than having crunchy, hard bits.
• Why roasting first is essential: Roasting the vegetables at a high heat caramelizes their natural sugars, providing a depth of flavor that offsets the mildness of the cauliflower.
• How to control the heat: Harissa paste can vary in intensity; start with 1/2 teaspoon and taste the broth before simmering. You can always add more if you want a cheekier kick of spice.
• Best way to pulse: Use short bursts on your food processor. If you hold the button down, the cauliflower at the bottom can turn into mush while the top stays chunky.

What To Serve With Joanna Gaines Cauliflower Couscous Recipe?

This Joanna Gaines Cauliflower Couscous Recipe is a zesty, vegetable-packed meal that needs a cooling or savory pairing! A dollop of Creamy Tzatziki is the classic choice for balancing the spicy harissa. For a more indulgent touch, a few slices of Grilled Halloumi Cheese add a lovely saltiness that pairs perfectly with the roasted aubergine! A side of Warm Flatbread or a glass of Iced Mint Tea pairs wonderfully with the Moroccan-inspired spices.

How To Store Joanna Gaines Cauliflower Couscous Recipe

• Refrigerate: Store the cauliflower mixture and sausages in an airtight container in the fridge for up to 3 days.
• Reheat: Warm the couscous in a skillet over medium heat with a tiny splash of water to keep it moist. Sausages can be reheated in the oven or air fryer to maintain their snap.
• Freezing: You can freeze the cauliflower grains raw, but once cooked with the vegetables and stock, freezing is not recommended as the texture can become quite watery upon thawing.

Joanna Gaines Cauliflower Couscous Recipe Nutrition Facts

• Calories: 340 kcal (per serving)
• Total Fat: 14 g
• Saturated Fat: 4 g
• Cholesterol: 45 mg
• Sodium: 780 mg
• Total Carbohydrates: 22 g
• Protein: 18 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Joanna Gaines Corn Casserole Recipe
• Joanna Gaines Gruyere Potato Casserole Recipe
• Joanna Gaines Eggs Benedict Casserole Recipe