Recipe: Cauliflower “Couscous” you can eat all week from Against All Grain

Danielle Walker's Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots and Cauliflower Couscous The same kale salad for lunch every day gets boring, yes. But sometimes, a dish is so good, you have no problem eating it all week.

That’s likely to be the case with this Moroccan Chicken Cauliflower “Couscous” recipe from popular healthy food blog Against All Grain, which you can make in a slow cooker on a lazy Sunday and pack for lunch from Monday to Friday.

“I love this recipe because it’s a great time-saver,” says Danielle Walker, the creator of Against All Grain who’s built a huge following on that very premise, with cookbooks like Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime. “You can make it and forget about it until you’re ready to enjoy it.”

Plus, it’s packed with inflammation-fighting spices, protein, and uses the genius cauliflower-as-grain trick that’s becoming more and more common among healthy eaters.

And while the list of ingredients is pretty long, many are spices you’ve likely already got stocked in your cupboard. Plus, think of all of the money you’ll save by not shelling out $10 every day on yet another Chop’t salad. —Jamie McKillop

Slow Cooker Moroccan Chicken with Chopped Almonds, Apricots, and Cauliflower “Couscous”

Makes six servings


2 Tbsp extra-virgin olive oil
3 pounds bone-in chicken thighs, skins removed
Salt and pepper (to initially season the chicken)
1 medium yellow onion, peeled and sliced
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp cayenne
1 tsp sea salt
1/4 tsp cracked pepper
1/2 cup unsalted chicken stock
1/4 cup unsalted natural almond butter
6 ounces unsweetened dried apricots
1 pound baby carrots

Cauliflower “Couscous”:

1 large head cauliflower, cut into florets
2 Tbsp extra-virgin olive oil
3/4 cup yellow onion, diced
2 cloves garlic, minced
1 tsp sea salt
1/4 tsp cracked pepper
2 Tbsp unsweetened dried cherries
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
Zest of 1 lemon


1/4 cup sliced almonds, toasted
1/4 cup fresh cilantro

Heat olive oil in a large pot over medium-high heat. Season the chicken generously with salt and pepper, then add half of the chicken to the pot. Cook for 5 minutes, browning on all sides. Transfer the chicken to a slow cooker and repeat with remaining chicken.

Return the pot to the stove and add onion and garlic and sauté for three minutes or until tender. Add the ginger, cumin, coriander, cinnamon, cayenne, salt and pepper and sauté for 30 seconds or until fragrant. Stir in chicken stock and almond butter, scraping pot to loosen any browned bits. Pour contents of pot over chicken into the slow cooker. Cover and cook on low for five hours.

Add the apricots and baby carrots to the slow cooker, cover and cook an additional hour.

Meanwhile, prepare the cauliflower “couscous.” Grate cauliflower by running the florets through a food processor with a grating attachment or use a box grater to create rice-like pieces. Pick out any large fragments that didn’t get shredded and save for another use. Heat olive oil in a skillet over medium heat. Sauté the onions and garlic for 2 minutes, then add the cauliflower, salt and pepper. Sauté for 8 to 10 minutes, until the cauliflower is tender. Stir in the cherries, basil, cilantro and lemon zest.

Garnish the chicken with toasted, sliced almonds and fresh cilantro. Serve over cauliflower “couscous.”

Note: To toast almonds, spread them in an even layer on a baking sheet. Bake at 350°F for 5 minutes.

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(Photo: Against All Grain)

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