In general a whole cauliflower, when broken into cous cous, will give you approximately a kilo of weight (about 8 cups). That is for a medium sized cauliflower … so if you bought a BIG one then of course you will get more volume. So I have based this recipe on using 8 cups of raw cauliflower cous cous, so that when the dish is finished, there is enough to feed 6-8 people as a side dish.
Having said that however, I love this dish so if I am serving it to the family, then this would be part of our main meal to which I would add the protein directly into the cous cous, and then serve it with a salad … in that case it would give you 4 generous serves depending on how much protein you are adding.
This dish can be prepared the day before you need it, and holds well in the fridge for a good couple of days - great for lunches, filling wraps, or even a mid afternoon snack.
It is important to lightly bake the cauliflower cous cous so that it takes that “raw” edge of it … I do love raw cauliflower cous cous, but it is not for everyone, so by lightly baking it you will no longer have that distinctive “aroma” coming from the dish, and it is a much more pleasant way to eat it without feeling you have too much “crunch” in your dish.
You can definitely play with the flavours in here (add more herbs, try different dried fruit, add Moroccan spices, etc.) but the ones listed work really well as a base recipe.