as promised, another recipe to make use of those preserved lemons! i whipped up this cauliflower couscous with chickpeas, preserved lemons and parsley- easy, healthy, delicious.  i would prefer it as a side dish, although we ate it as a meal (with tobasco, because in our house it isn’t a meal if there’s not hot sauce involved).  lou said it “tastes like fish” which is a little confusing because a fish has been no where near this dish. and though i love seafood, i don’t want non-seafood dishes to taste fishy!  he later backtracked and said this dish would be “so good served with fish”.  thatta husband, way to recover.  anyway, i think it was the lemon and parsley that tricked his taste association button.  or he’s fucking with me.  it’s hard to say definitively.  thoughts my friends?  xx- sarah  {more after the jump}


2 cups cauliflower couscous

1 cup cooked chickpeas

2 medium garlic cloves, minced

4 tablespoons finely chopped preserved lemons 

2 tablespoons finely chopped parsley

1 tablespoon grapeseed oil

sea salt


– prepare cauliflower couscous by rough chopping cauliflower and pulsing in a food processor until couscous like consistency is achieved

– in a large frying pan cook garlic in grapeseed oil over low/medium heat for two minutes

– add chickpeas and lemons, cook for an additional 2 minutes

– add cauliflower couscous to pan and sauté until cauliflower is lightly cooked (you want to retain some of the crunch, beware of overcooking and turning it to mush!)

– add parsley, mix and season with sea salt and pepper

– serve with a sprig of parsley

– enjoy!

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Reader Comments

  1. Melinda's Musings|

    I love that I've been seeing a lot of cauliflower recipes across the web lately. I think I may pick some up at the farmer's market this weekend and try this recipe!

  2. ParkersFancy|

    Another great recipe Sarah!! I made my caulicous with leeks and Dino kale and have been eating it all week! It tastes even better the next day :)

  3. Amy Rochelle|

    My sister in law just gave me some preserved lemons she had made, saying they were “her new favorite thing to cook with”. I hadn’t used them before so I searched for recipes and came upon this one. Made it last night for dinner and it is delicious! I made two tiny additions at the end to bring the flavor profile up a notch (toasted pine nuts and a sprinkling of garam masala) but it was still yummy without those additions.