Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries

Cauliflower Couscous by Meeta K Wolff-WM-0051

By Meeta K. Wolff

Prep Time: 20 min

Total Time: 45 minutes

Serves: 4


  • 1 cauliflower, cut into medium sized florets
  • 200g pumpkin, cut into small cubes
  • 100g almonds, sliced and toasted
  • 100g dried cranberries
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon ground baharat spice
  • 1 tablespoon ghee
  • 1 teaspoon dried mixed herbs and edible flowers (optional)
  • 1 bunch coriander and flat leaf parsley, chopped


  1. Wash and dry the cauliflower florets, then place in a food processor and pulse in 1-second pulses until it has completely broken down into couscous-sized granules.
  2. In a large pan melt the ghee and sauté the pumpkin cubes, add the fennel seeds and continue to cook for just a minute, then transfer the cauliflower to the pan. Sprinkle with baharat spices and dried herb-flower mix, add the cranberries and almonds and mix well.
  3. Sauté the cauliflower couscous for 5 minutes, season to taste. Remove from heat and sprinkle with coriander and parsley. Serve warm or cold on a large platter.


This is versatile dish and you can spice it with many different spices. If you do not have baharat spices then use other spices like ground coriander and cumin. Add a dash of saffron for a luxurious side, or some cinnamon for a sweeter note.

I used Hokkaido pumpkin as it can be cooked with the peel. I did not have to fuss about with removing the skin and the burst of orange makes the dish look simply marvelous.

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