Cauliflower couscous with aubergine and chickpea recipe

Libby Limon BSc NT mBANT / Mar 21, 2017

Welcome Spring with this light, colourful, quick and easy dish.


Per serving: 534 Kcal, 23g protein, 70g carb,  21g fat

Time: 15min

Serves: 1


  • 1/2 red onion, chopped

  • 1 medium aubergine, chopped into 1cm squares

  • 1 heaped tsp coconut oil 

  • 1/2 tin chickpeas, drained 

  • 1 clove garlic, chopped

  • 1/2 head cauliflower, grated to make "couscous"

  • 1tsp cumin powder

  • 1tsp tamari soy sauce 

  • 3tsp harissa paste

  • 1tbsp pomegranate seeds

  • 1tbsp parsley, chopped


  1. Melt the coconut oil in a hot pan and add the onion and aubergine.
  2. Cook at a high heat for 10 minutes, add splashes of water to create steam and prevent sticking.
  3. Add in the chickpeas, garlic, and cumin powder. Continue cooking for 2 minutes. 
  4. Add the cauliflower "couscous", harissa paste, and tamari. Cook for a further 3-4 minutes. 
  5. Serve with parsley and pomegranate to garnish.