Cauliflower Couscous

Cauliflower Couscous is a delightful low-carb alternative to traditional couscous, infused with Moroccan spices and vibrant vegetables. This dish is not only easy to prepare but also packed with flavor and nutrients.

Ingredients

• Cauliflower - 1 medium head (about 600g)
• Olive oil - 2 tablespoons
• Red bell pepper - 1 medium, diced
• Green onion - 2 stalks, sliced
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Chickpeas - 100g, canned, drained and rinsed
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon

Steps

1. Remove the leaves from the cauliflower and cut it into smaller florets.
2. Using a food processor, pulse the cauliflower florets until they resemble couscous or rice grains (about 10-15 pulses).
3. Heat the olive oil in a large skillet over medium heat. Add the diced red bell pepper and cook for 3-4 minutes until softened.
4. Add the minced garlic, sliced green onion, cumin, coriander, turmeric, salt, and black pepper. Stir and cook for an additional 2 minutes until fragrant.
5. Stir in the cauliflower couscous and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
6. Add the rinsed chickpeas and cook for another 2-3 minutes to heat through.
7. Remove from heat and stir in the chopped parsley and lemon juice.
8. Serve warm, garnished with additional parsley if desired.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it a great option for weight management.
• Rich in vitamins C and K, promoting overall health and immune function.

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