Moroccan Inspired 'Cous Cous' Salad with Carrot, Dates and Mint - Paleo, AIP, Whole 30
Prep time
Cook time
Total time
A magnificent Moroccan inspired salad. Tumeric stained cauliflower cous cous, cinnamon softened onion, fresh mint and finely grated carrot, with orange zest, dried fruit and a little garlic for spark. A crowd pleaser!
Recipe type: Salads
This fits: Paleo, AIP, Whole 30
Serves: 4
  • 1 large or two small oranges
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 garlic clove, minced
  • ¼ teaspoon fine salt
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 teaspoon cinnamon
  • 2 cups cauliflour, riced
  • 1 teaspoon tumeric
  • 5 dates, pitted and chopped
  • 2 tablespoons sultanas
  • 3 medium carrots, finely grated (2 cups)
  • 1 cup fresh mint leaves, minced to make ¼ cup
  • 2 tablespoons lightly toasted pinenuts, almonds or pistacchios (omit for AIP)
  1. Zest the oranges, and then juice them. You want 1 heaped tablespoon of zest and 4 tablespoons of juice.
  2. For the dressing, add the orange juice, extra virgin olive oil, vinegar, garlic and salt to a jar. Screw the lid on tightly, and shake to combine. Give it a shake every time you pass by.
  3. For the cauliflour cous cous, add the olive oil, onion and cinnamon to a large non-stick frypan and sautè until the onion is soft.
  4. Add the tumeric and cauliflour, and continue stirring until the onion and cauliflour have turned yellow. Keep stirring until the cauliflour has softened, about 5 minutes.
  5. Add the dates, sultanas and orange zest. Stir until mixed through. Turn off the heat and allow.
  6. While still warm, add the grated carrot.
  7. When cool, add the mint and pinenuts or nuts if using, and toss with two spoons to combine.
  8. Just before serving, spoon over 2 tablespoons of the dressing and mix well. Use the rest of the dressing for another batch, or for a different salad, or for pouring over thinly sliced fresh fennel.
Recipe by Paleomantic at