I love how this grilled fish with cauliflower couscous feels fresh and light, perfect for a healthy meal that still tastes amazing. It’s one of those dishes that makes you feel like you’re eating something special without spending hours in the kitchen. I can’t wait for you to try it and enjoy the bright flavors as much as I do.
If you’re not used to cooking with cauliflower couscous, don’t worry—it’s just cauliflower chopped up really small to look like tiny grains. You can find fresh cauliflower easily at most supermarkets. For the spices like cumin and paprika, check the spice aisle; they add a warm, smoky flavor that really makes the fish pop. Fresh parsley and cherry tomatoes are common, but if you can’t find fresh parsley, dried can work too, just use less.

Ingredients For Grilled Fish With Cauliflower Couscous Recipe
Fish fillets: This is the main protein, and cod or tilapia work well because they grill nicely and have a mild flavor.
Cauliflower: Used to make the couscous, it’s a great low-carb alternative to rice or grains.
Olive oil: Adds healthy fat and helps cook the fish and cauliflower couscous.
Cumin: A warm spice that gives the fish a slightly earthy and smoky taste.
Paprika: Adds a mild peppery flavor and a nice color to the fish.
Salt: Enhances all the flavors in the dish.
Black pepper: Adds a little heat and depth to the seasoning.
Cherry tomatoes: These add a juicy, sweet burst to the cauliflower couscous.
Fresh parsley: Brings a fresh, bright flavor to the dish.
Lemon: Used as wedges to squeeze over the fish, adding a zesty finish.
Technique Tip for This Recipe
One of the coolest moves in this recipe is turning the cauliflower into couscous. It’s a simple trick that makes the dish feel fresh and light, and it’s way easier than cooking regular rice or grains. Here’s how you do it step by step:
- Break the cauliflower into small florets—kind of like little trees.
- Put the florets into a food processor in batches. Don’t overfill it or the pieces won’t chop evenly.
- Pulse the food processor a few times, just until the cauliflower looks like tiny grains, similar to couscous or rice. Be careful not to blend it into mush!
This technique makes cooking smoother because the cauliflower cooks quickly and soaks up flavors from the olive oil, spices, and cherry tomatoes. It also keeps the texture light and a little crunchy, which is way better than soggy veggies. Plus, it’s a fun way to sneak in some extra veggies without anyone noticing!
When I first tried this, I accidentally pulsed the cauliflower too long and ended up with a mushy mess. It was a good lesson to stop as soon as the pieces look like tiny grains. Also, if you don’t have a food processor, you can grate the cauliflower on a box grater, but it takes a bit more time. Either way, this trick makes the whole meal feel fresh and colorful, and it’s a great way to mix up your usual side dishes. Give it a try—you’ll love how easy and tasty it is!
Suggested Side Dishes
Alternative Ingredients
fish - Substitute with chicken breast: Chicken breast can be grilled similarly and provides a mild flavor that pairs well with the spices and cauliflower couscous.
cauliflower - Substitute with broccoli: Broccoli can be processed into a couscous-like texture and offers a similar nutritional profile and flavor.
olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for grilling and roasting.
cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that complements the other spices and adds a unique twist to the dish.
paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar depth of flavor, enhancing the overall taste of the dish.
salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the dish while also providing saltiness.
black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat without overpowering the other spices.
cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a perfect alternative.
parsley - Substitute with cilantro: Cilantro offers a fresh, slightly citrusy flavor that can brighten up the dish in a similar way to parsley.
lemon - Substitute with lime: Lime provides a similar acidity and citrus flavor, adding a refreshing element to the dish.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the grilled fish and cauliflower couscous to cool to room temperature before storing. This helps prevent condensation, which can make the food soggy.
Use airtight containers to store the grilled fish and cauliflower couscous separately. This ensures that the flavors remain distinct and the textures are preserved.
For the grilled fish, place a piece of parchment paper between each fillet if stacking them in the container. This prevents them from sticking together.
Store the grilled fish in the refrigerator for up to 3 days. Ensure the container is sealed tightly to maintain freshness.
The cauliflower couscous can also be stored in the refrigerator for up to 3 days. Make sure to use a separate airtight container to keep it fresh.
If you plan to freeze the grilled fish, wrap each fillet individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. Label with the date for easy tracking.
The grilled fish can be frozen for up to 2 months. When ready to eat, thaw in the refrigerator overnight before reheating.
To freeze the cauliflower couscous, spread it out on a baking sheet to freeze it quickly and evenly. Once frozen, transfer it to a freezer-safe bag or container. Label with the date.
The cauliflower couscous can be frozen for up to 1 month. Thaw in the refrigerator overnight before reheating.
When reheating the grilled fish, use a low oven temperature (around 275°F or 135°C) to gently warm it without drying it out. Alternatively, you can reheat it in a covered skillet over low heat.
For the cauliflower couscous, reheat in a skillet over medium heat, stirring occasionally until warmed through. You can add a splash of olive oil or a squeeze of lemon juice to refresh the flavors.
Serve the reheated grilled fish and cauliflower couscous with fresh lemon wedges and a sprinkle of chopped parsley to brighten up the dish.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the grilled fish and cauliflower couscous in an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Heat for about 15-20 minutes, or until the fish is warmed through and the couscous is hot.
- Optionally, squeeze some fresh lemon juice over the fish before serving to refresh the flavors.
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or butter to the skillet.
- Place the grilled fish in the skillet and cover with a lid.
- Heat for about 3-4 minutes on each side, or until the fish is thoroughly warmed.
- In a separate pan, reheat the cauliflower couscous over medium heat, stirring occasionally, for about 5-7 minutes.
Microwave Method:
- Place the grilled fish and cauliflower couscous in a microwave-safe dish.
- Cover the dish with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
- Microwave on medium power for 2-3 minutes, then check the temperature.
- If needed, continue microwaving in 30-second intervals until the fish and couscous are heated through.
- Be cautious not to overheat, as this can dry out the fish.
Steaming Method:
- Set up a steamer or a double boiler.
- Place the grilled fish and cauliflower couscous in a heatproof dish that fits inside the steamer.
- Steam for about 5-7 minutes, or until everything is heated through.
- This method helps retain moisture and keeps the fish tender.
Best Tools for This Recipe
Grill: Used to cook the fish fillets, providing a smoky flavor and beautiful grill marks.
Food processor: Essential for pulsing the cauliflower into a couscous-like texture.
Pan: Used to cook the cauliflower couscous on the stovetop.
Tongs: Handy for flipping the fish fillets on the grill.
Spatula: Useful for stirring the cauliflower couscous in the pan.
Knife: Needed for chopping the parsley and halving the cherry tomatoes.
Cutting board: Provides a safe surface for chopping vegetables and herbs.
Measuring spoons: Ensures accurate measurement of spices and olive oil.
Mixing bowl: Useful for tossing the cauliflower couscous with cherry tomatoes and parsley.
Lemon squeezer: Helps extract juice from the lemon wedges to drizzle over the dish.
Serving platter: Ideal for presenting the grilled fish on a bed of cauliflower couscous.
How to Save Time on This Recipe
Preheat the grill: Start by preheating your grill while you prepare the other ingredients to save time.
Season in advance: Season the fish fillets ahead of time and let them sit for a few minutes to absorb the flavors.
Use pre-cut cauliflower: Buy pre-cut cauliflower florets to skip the chopping step.
Food processor efficiency: Pulse the cauliflower in the food processor while the grill is heating up.
Cook simultaneously: Grill the fish and cook the cauliflower couscous at the same time to cut down on overall cooking time.
Prep ingredients: Have all your ingredients like cherry tomatoes and parsley prepped and ready to go before you start cooking.

Grilled Fish with Cauliflower Couscous
Ingredients
Main Ingredients
- 4 fillets Fish (such as cod or tilapia)
- 1 head Cauliflower cut into florets
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 cup Cherry Tomatoes halved
- 0.25 cup Fresh Parsley chopped
- 1 lemon Lemon cut into wedges
Instructions
- 1. Preheat your grill to medium-high heat.
- 2. Season the fish fillets with salt, pepper, cumin, and paprika. Drizzle with 1 tablespoon of olive oil.
- 3. Grill the fish for about 4-5 minutes on each side, or until cooked through.
- 4. While the fish is grilling, place the cauliflower florets in a food processor and pulse until it resembles couscous.
- 5. Heat the remaining olive oil in a pan over medium heat. Add the cauliflower couscous and cook for 5-7 minutes, stirring occasionally.
- 6. Add the cherry tomatoes and parsley to the cauliflower couscous. Season with salt and pepper to taste. Cook for another 2-3 minutes.
- 7. Serve the grilled fish on a bed of cauliflower couscous with lemon wedges on the side.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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