SKIP TO RECIPE
That’s right! No couscous just cauliflower with the same texture. This is a super low carb, delicious vegan recipe. The lentils provided the protein, and there was lots of veggie fibre to go round. The kids also added yoghurt over this so that was their added dose of fat and protein. Indulging in a bowl of hearty couscous doesn’t have to be a high-carb affair. Opting for this cauliflower alternative can give you all the delicious, light, fluffiness of traditional couscous, whilst sneaking in some extra veggies.
Mix your couscous with green lentils, red peppers, courgette and kale to bring more flavour to your cauli-couscous, and season with turmeric to add an earthy kick to your bowl. This recipe is great for a quick and filling warm main meal fix, done in no more than 15 minutes!
Here’s a Tip…
Cauliflower couscous is an extremely versatile food that can be used in a wide range of dishes – from salads to light side dishes. If you wish, throw some extra cauliflower florets into the food processor and blend to make more cauliflower couscous to change up your salads and side dishes for more exciting and variated options. Not only is cauliflower an excellent low carb alternative, it is also a good source of fibre – so you can really reap all the benefits in one simple and delicious meal. You can read more about the health benefits of cauliflower, both cooked and raw, here.
This Cauliflower Couscous can be served with a dollop or side of cool yoghurt for an added helping of fat and protein. Alternatively, you can serve your warm veggie couscous with a sprinkling of chilli over the top for a kick of heat.
Other Recipes Like This…
For other low carb and vegan 15 min main meals, check out my Vegan Endamame & Black Bean Spaghetti and delicious Spinach Pesto Courgetti.
Put 1 medium cauliflower florets into a food processor and ground until you have a couscous-like texture
In a wok, heat some rapeseed oil and sauté 1 tsp ground garlic & 2-3 tbsp of chopped red onions
Brown for 2 mins. In the meanwhile, chop some red peppers and courgette
To the onions and garlic in the wok, add your can of green lentils, mixing them in
Add your turmeric, 1 tsp Himalayan salt, black pepper and mix. Let cook for 2 mins
Add the chopped peppers & courgette in, as well as a good handful of kale. Let cook for 2 mins
Add your veggie stock cube dissolved in 1/4 cup hot water
Lastly, add the cauliflower couscous
Check the seasoning then add 4 tbsp chopped tomatoes
Serve hot! Can add yoghurt over this for an extra dose of fat and protein, or optionally some chilli for a kick of heat
Ingredients
Directions
Put 1 medium cauliflower florets into a food processor and ground until you have a couscous-like texture
In a wok, heat some rapeseed oil and sauté 1 tsp ground garlic & 2-3 tbsp of chopped red onions
Brown for 2 mins. In the meanwhile, chop some red peppers and courgette
To the onions and garlic in the wok, add your can of green lentils, mixing them in
Add your turmeric, 1 tsp Himalayan salt, black pepper and mix. Let cook for 2 mins
Add the chopped peppers & courgette in, as well as a good handful of kale. Let cook for 2 mins
Add your veggie stock cube dissolved in 1/4 cup hot water
Lastly, add the cauliflower couscous
Check the seasoning then add 4 tbsp chopped tomatoes
Serve hot! Can add yoghurt over this for an extra dose of fat and protein, or optionally some chilli for a kick of heat
