Paleo Cauli Couscous recipe
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Ingredients
- 1 head cauliflower, cut into large chunks 1 tablespoon olive oil 1 red bell pepper, chopped small 2 shallots, chopped 4 cloves garlic, chopped ¾ cup chicken stock 1 teaspoon salt ½ teaspoon dried thyme ½ lemons, zested and juiced ½ cup chopped fresh parsley 20 Kalamata olives, pitted and sliced
Nutrition Info
- 155.3 caloriescarbohydrate: 17.1 gcholesterol: 0.1 mgfat: 8.8 gfiber: 4.9 gprotein: 4.6 gsaturatedFat: 1.1 gservingSize: -sodium: 1067.7 mgsugar: 5.6 gtransFat: : -unsaturatedFat: : -
Directions Paleo Cauli Couscous
Directions
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Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
Heat 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.
Pour 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.
Remove skillet from heat, add olives and parsley, and toss to mix.