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  • Liz Hoobchaak

Lemon Herb Cauliflower Couscous


This grain-free version of couscous has bright lemony flavors, is loaded with fresh herbs and has a bit of crunch from the toasted almonds. It can be enjoyed alone, as a side dish or as a base for a “rice” bowl.


It is a perfect low-carb, gluten / grain-free, vegan dish that you are sure to enjoy. It is great both warm and cold and makes great leftovers for a quick lunch!



Ingredients:

1 head of cauliflower, riced

4 cloves of garlic, minced

1 Serano pepper, de-seeded and chopped

1/3 cup of fresh parsley, finely chopped

1/3 cup fresh basil, finely chopped

3 tbsp olive oil

1 tsp salt

1 tbsp vinegar

Zest from 1 lemon

Juice from 1 lemon

1 cup sliced almonds, toasted


Directions:

  1. Toast almonds dry (no oil) on the stovetop until just starting to brown. Watch carefully to avoid burning. When done, set them aside.

  2. Place cauliflower florets in a food processor and process until fully riced.

  3. Heat 1 tbsp olive oil in a large ceramic pot on the stove. Add garlic and sauté for 1 minute.

  4. Add riced cauliflower, Serano pepper, and salt and sauté for 10 minutes, stirring frequently

  5. Add chopped parsley, basil and toasted almonds and sauté for an additional 2 minutes then remove from heat.

  6. Add lemon zest and lemon juice. Stir to incorporate and enjoy!



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