Not that I am against carbs but carbs is always something I have to be cautious about overeating. So when I discovered cauliflower couscous it has immediately become one of the prepped dish that I put in my fridge. And don’t we always need an extra serving of veggies?!
The couscous can be eaten hot or cold (cold makes it more like a salad). It goes well on top of salad greens, and you can make it hot and use it like rice. The way I usually do is add my carb source – rice, quinoa, barley etc. with the couscous so I can “trick” myself for having a bigger place of “rice” when what I have is just a moderate portion of carbs with tons of vegetables.
- 1 head of cauliflower
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped bell peppers
- 1 tsp white vinegar
- 1/2 tsp whole grain mustard
- 2 tsp lemon juice
- Cut cauliflower into florets and put them in a food processor (raw) Coarsely pulse until it they have a crumbled texture. Don’t overdo it. If there is any moisture coming out of the mixture, drain it as much as you can.
- Heat up a pan and lightly cook the cauliflower. Add chopped vegetables of your choice (carrots, onions, bell peppers, basically any vegetables you like)
- Add seasoning. (Variations – add vinegar, mustard and lemon for a Mediterranean flavor. Or add curry powder for an Indian version!)
I always prep this dish with the salmon patties at the same time as I can use some of the chopped vegetables to make the salmon cakes. They also go really well together as a dish.