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:
Toast almonds dry (no oil) on the stovetop until just starting to brown. Watch carefully to avoid burning. When done, set them aside.
Place cauliflower florets in a food processor and process until fully riced.
Heat 1 tbsp olive oil in a large ceramic pot on the stove. Add garlic and sauté for 1 minute.
Add riced cauliflower, Serano pepper, and salt and sauté for 10 minutes, stirring frequently
Add chopped parsley, basil and toasted almonds and sauté for an additional 2 minutes then remove from heat.
Add lemon zest and lemon juice. Stir to incorporate and enjoy!
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