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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!


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


  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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