Mediterranean Cauliflower Couscous

Updated: Aug 16





Ingredients


3 cups Cauliflower

⅓ cups Red Pepper, Finely Dice

⅓ cups Yellow Pepper, Finely Diced

⅓ cups Orange Pepper, Finely Diced

½ cups Basil, Chopped

½ cups Parsley, Chopped

3 Tablespoons Olive Oil

3 Tablespoons Oil-Free Sundried Tomato, Finely Diced

2 Tablespoons Pitted Kalamata Olives, Finely Diced

2 teaspoons Lemon Zest

2 Tablespoons Lemon Juice

1 Tablespoon Capers, Minced

½ teaspoons Salt

⅛ teaspoons Pepper



Instructions

  1. Cut the cauliflower into chunks, including the cores.

  2. Place into a food processor.

  3. Pulse until the cauliflower resembles the texture of rice. Work in batches, if necessary, and be careful not to over-process or it’ll get mushy. If you don’t have a food processor, you can grate the cauliflower with a cheese grater.

  4. Place the cauliflower couscous in a large bowl and combine with all the ingredients. Toss until we’ll mixed.

  5. Chill for at least 1 hour to let the flavors combine. For best results let it marinate overnight.


Make It A Meal




Serve it with:

A garden salad: I used olive oil + red wine vinegar + sea salt for the dressing

+

Oven baked sweet potato, topped with a drizzle of olive oil, sea salt, grilled hot or mild banana pepper and option to top with freshly sliced green chili peppers .








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