A gluten-free and low-carb alternative to traditional wheat couscous, which can be eaten with your favorite North African meals.

Buckwheat Queen


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a large skillet over medium heat. Add cumin seeds and coriander seeds; cook, stirring occasionally, until toasted and fragrant, about 1 minute.

  • Transfer cumin seeds and coriander seeds to a mortar; crush with a pestle. Add rose buds and crush to a powder. Mix in red pepper flakes and paprika with a spoon.

  • Place cauliflower in a food processor; pulse into grains the size of rice.

  • Heat 1 tablespoon oil in the skillet over medium heat. Cook and stir onion until translucent, about 5 minutes. Stir in riced cauliflower until warmed through, about 3 minutes. Sprinkle cumin mixture evenly over cauliflower and stir to distribute evenly. Remove from heat and cover; let "couscous" steam for 5 minutes.

  • Sprinkle cilantro over couscous. Fluff with a fork and drizzle extra-virgin olive oil on top.

Nutrition Facts

98 calories; 6.1 g total fat; 0 mg cholesterol; 45 mg sodium. 10 g carbohydrates; 3.3 g protein; Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Interesting lot of work chopping in blender. Read More