Cauliflower Couscous Salad
Couscous is a staple in Middle Eastern cuisine. It compliments the Fresh Falafels, the Tabouli Salad, and the Marinated Kale. Good substitutes for the hemp oil include flax oil, olive oil, sesame oil, or Udo's oil.
INGREDIENTS | SERVES 2
- 2 cups cauliflower
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 tablespoon fresh parsley, or 1 teaspoon dried
- 1 tablespoon fresh mint, or 1 teaspoon dried
- 1 tablespoon fresh cilantro, or 1 teaspoon dried
- ½ teaspoon cumin
- ¼ cup chopped olives
Process the cauliflower in a food processor with the S blade until it is finely chopped and looks like little spherical granules. This serves as your couscous grain.
Pour the cauliflower couscous into a medium bowl and add the lemon juice, olive oil, and salt. Mix well.
Finely chop the parsley, mint, and cilantro.
Sprinkle the cumin onto the couscous and mix in the herbs.
Serve in a salad bowl and garnish with the olives.
PER SERVING:
Calories: 112 | Fat: 9 g | Protein: 2 g | Sodium: 758 mg | Fiber: 3 g
Couscous
Couscous is a tiny grain or pasta of semolina wheat that was traditionally made by hand. It has been used for centuries in northern Africa and the Middle East. Mixing the cauliflower with the lemon juice provides a texture similar to the grain.
