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Paleo Cauli Couscous Recipe

Recipe by: Paleo Princess

"I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In30 m
  • 1Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
  • 2Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
  • 3Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
  • 4Remove skillet from heat, add olives and parsley, and toss to mix.
Footnotes
  • Cook's Notes:
  • If you don't have a food processor, you can use a cheese grater to prepare the cauliflower.
  • If you prefer fresh thyme, use 1 teaspoon.
Ingredients
  • 4 servings
  • 155 cals
  • 1 head cauliflower, cut into large chunks
  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped small
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 3/4 cup chicken stock
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 lemons, zested and juiced
  • 1/2 cup chopped fresh parsley
  • 20 Kalamata olives, pitted and sliced
Nutrition

Amount per serving ( 5 total)

  • Calories:
    155
    8%
  • Fat:
    8.8
    13%
  • Carbs:
    17.1
    6%
  • Protein:
    4.6
    9%
  • Cholesterol:
    < 1
    < 1%

Based on a 2,000 calorie diet

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