I Can't Believe It's Not Couscous!
I Can't Believe It's Not Couscous! Cauliflower is an incredibly versatile vegetable that can be used to make a variety of delicious dishes. In this recipe, we'll show you how to make a simple and tasty couscous-like dish using cauliflower. This dish is perfect for a healthy and filling side dish or main course.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- • 1 head cauliflower
- • 1/2 cup toasted almonds roughly chopped
- • 1 400g can of cooked chickpeas drained and rinsed (or you can cook your own)
- • 1/2 cup raisins (or cranberries or currants)
- • 1/2 bunch of parsley or green onions (or both!) chopped
- • 4 tbsp. olive oil
- • 2/3 tsp. cinnamon
- • 1/2 tsp. paprika
- • 1/3 tsp. cumin
- • 1/3 tsp. coriander
- • salt & pepper to taste
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
As a working mom, I'm always looking for quick and easy recipes that are healthy and delicious.
This cauliflower couscous is a lifesaver. It's so simple to make, and it's a great way to get your veggies in. Plus, it's a lot lower in carbs than traditional couscous, so it's a great option for those of us who are watching our weight.
I love to serve this cauliflower couscous with grilled chicken or fish. It's also great as a side dish for salads or soups. And the best part is, it can be made ahead of time, so it's perfect for busy weeknights.
Here's a few tips for making the best cauliflower couscous:
- Make sure to wash and dry the cauliflower very well before you start cooking it. This will help to prevent the couscous from becoming mushy.
- Don't over-process the cauliflower in the food processor. You want it to resemble couscous, not puree.
- Be sure to season the cauliflower couscous well with salt and pepper. This will help to bring out the flavor of the vegetables.
- Serve the cauliflower couscous immediately with your favorite toppings. Enjoy!
Step-by-step
- Wash and dry the cauliflower very well.
- Cut into florets, discard stem and leaves.
- Place into a food processor, pulse several times until it crumbles and resembles couscous (refer to pics).
- Do not over-process or it will turn into puree.
- Set aside.
- In a large non-stick pan over medium-high heat, pour in 1 tbsp. of olive oil and add the drained chickpeas.
- Add â…“ tsp. of the cinnamon and toast for 3-4 minutes.
- Remove and set aside.
- Heat the remaining 3 tbsp. of olive oil and add the cauliflower.
- Add the remaining spices, season with salt & pepper and cook, stirring frequently for 4-5 minutes.
- Stir through the raisins, chickpeas, almonds, parsley/green onions and serve immediately.
