Air Fryer Dukkah Roasted Cauliflower and Pearl Couscous

Name: Air Fryer Dukkah Roasted Cauliflower and Pearl Couscous
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 1 pound (450 g) fresh cauliflower, cut into 1- to 1½-inch florets; 1 cup (200 g) pearl couscous; 1½ cups (360 ml) vegetable or chicken broth; 3 tablespoons (45 ml) olive oil; 4 tablespoons (25 g) dukkah spice blend, store-bought or homemade; ½ cup (15 g) fresh flat-leaf parsley, packed, finely chopped; 2 whole lemons, 1 juiced, 1 for zest; kosher salt, to taste; black pepper, freshly ground, to taste; ¼ cup (40 g) pomegranate seeds (optional)

From the MyKitchenBank Kitchen

Crispy air-fried cauliflower meets fluffy pearl couscous in this Egyptian-inspired salad. Toasted couscous absorbs savory broth while cauliflower florets roast until golden, then everything comes together with bright lemon, fresh parsley, and a generous shower of nutty dukkah spice. Best served warm or at room temperature as a side dish or light main course.

Prep: 5 min
Cook: 20 min
Wait: 15 min
Total: 40 min
Makes: 4 servings (about 1.5 cups each)

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Steps

Before you start

Preheat your air fryer to 400°F (200°C) for 2 minutes so it's ready when you add the cauliflower
Cut the cauliflower into 1- to 1½-inch florets and measure all other ingredients before starting—the cooking moves quickly
Have a tight-fitting lid ready for your pot to trap steam when cooking the couscous

1
Prepare and Season Cauliflower
- Cut the cauliflower head into 1- to 1½-inch florets, aiming for roughly uniform sizes.
- In a large bowl, toss the florets with 2 tablespoons of olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated.
- Spread the florets in your air fryer basket in a single layer, leaving space between each piece so steam can escape and they develop crispy, caramelized edges.
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Tip: Don't overcrowd the basket—if pieces touch, they'll steam instead of crisping. Work in two batches if your air fryer is smaller than 3.5 quarts.
2
Air Fry Until CrispyOven 400°F / 205°C
- Set the air fryer to 400°F (200°C).
- Place the basket inside and cook for 18 to 20 minutes, shaking the basket halfway through at the 9- to 10-minute mark to ensure even browning.
- The cauliflower is done when the florets are deep golden brown at the edges and tender-crisp when pierced with a fork—some charring on the tips is desirable for flavor.
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Ready when: Florets are deep golden brown at the edges and tender-crisp when pierced with a fork
Tip: Set a timer for the shake step so you don't forget. Shaking ensures all pieces brown evenly, not just the ones on top.
3
Toast Pearl Couscous
- While the cauliflower cooks, warm 1 tablespoon of olive oil in a medium pot over medium heat.
- Add the pearl couscous and toast, stirring frequently with a wooden spoon, for 2 to 3 minutes.
- The grains will turn light golden and smell distinctly fragrant and nutty—this is your cue to stop.
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Ready when: Couscous is light golden and smells fragrant and nutty
Tip: Watch the couscous carefully—if the heat is too high, it can burn quickly and become bitter. Toast just until fragrant, then move to the next step.
4
Add Broth and Steam
- Pour the vegetable or chicken broth into the pot and bring to a simmer over medium-high heat—you should see small, steady bubbles breaking the surface.
- Once simmering, reduce the heat to low, cover tightly with a lid, and cook without lifting the lid for 10 minutes.
- The broth will be completely absorbed and the couscous will be tender.
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Ready when: All broth is absorbed and couscous is tender
Tip: Resist the urge to lift the lid—releasing steam will interrupt the cooking process and may leave the couscous undercooked or unevenly cooked.
5
Rest and Fluff Couscous
- Remove the pot from the heat and let it sit, covered, for 2 minutes.
- Lift the lid and fluff the couscous with a fork, breaking up any clumps that may have formed.
- Transfer the fluffy couscous to a large serving bowl.
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Ready when: Couscous separates easily when fluffed
6
Combine Cauliflower and Couscous
- Add the roasted cauliflower to the warm couscous in the serving bowl.
- Juice one lemon over the mixture and add the zest of the second lemon, using a microplane grater or zester to get fine, fragrant zest.
- Fold gently with a fork to combine, being careful not to break up the cauliflower too much.
- Taste and adjust salt and pepper to your preference.
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Tip: Fresh lemon juice and zest brighten the entire dish—don't skip them, as they balance the nuttiness of the couscous and dukkah.
7
Garnish and Serve
- Transfer the couscous mixture to serving plates or a platter.
- Sprinkle each serving generously with dukkah spice blend (about 1 tablespoon per serving), then scatter fresh parsley over the top.
- If desired, top with pomegranate seeds for a tart pop of flavor and color.
- Serve warm or at room temperature.
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Tip: Sprinkle dukkah just before serving so it stays crispy and doesn't absorb moisture from the warm couscous, which dulls its signature crunch.

Good to know

Tips

Dukkah is best sprinkled at serving time—if it sits on the warm couscous too long, it will absorb moisture and lose its signature crunch. If you're making this ahead, store dukkah separately and add just before eating.
Don't skip the toasting step for the pearl couscous. Toasting develops a deep, nutty flavor that transforms the dish and makes it taste far more complex and restaurant-quality.
For extra brightness and texture contrast, add diced cucumber or fresh pomegranate seeds (if in season) as a final garnish. These add refreshing flavor and visual appeal.
If your air fryer basket is smaller than 3.5 quarts, roast the cauliflower in two batches in a single layer rather than crowding it. Crowded vegetables steam instead of crisping.

Make ahead

Dukkah spice blend can be made or purchased up to 2 weeks ahead and stored in an airtight container at room temperature. Cauliflower florets can be prepped and stored in an airtight container in the fridge for up to 1 day. Assemble and air fry just before serving for the best texture and crispiness.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. The dish is delicious at room temperature, or you can gently reheat it in a 300°F (150°C) oven for 10 minutes. The dukkah will absorb some moisture when stored with the warm couscous, so you may want to reserve some dukkah to sprinkle fresh just before eating leftovers to restore crispness and flavor impact.

Substitutions

pearl couscous → Regular (non-pearl) couscous. Use 1 cup regular couscous, reduce broth to 1 cup, and reduce steaming time to 5 minutes. The result will be lighter and fluffier rather than chewier.
dukkah spice blend → Homemade dukkah. Toast ½ cup raw almonds or hazelnuts, ¼ cup sesame seeds, 2 tablespoons coriander seeds, and 2 tablespoons cumin seeds in a dry skillet over medium heat for about 5 minutes until fragrant, stirring often. Cool completely, then pulse in a food processor with ¾ teaspoon salt and ¼ teaspoon black pepper until finely chopped but still textured. Store in an airtight container for up to 2 weeks.
fresh flat-leaf parsley → Fresh cilantro or mint. Both herbs pair beautifully with dukkah and lemon. Cilantro adds earthiness, while mint brings cooling brightness. Use the same amount.
fresh cauliflower → Roasted chickpeas added to cauliflower. Drain and rinse 1 can (15 ounces / 400 g) chickpeas, toss with the cauliflower, oil, salt, and pepper, and roast them together. This adds plant-based protein and heartiness, turning the dish into a more substantial main course.