A lighter facet of couscous | Lifestyles

Couscous is an great aspect dish or vegetarian option that is perfect for outdoor eating. It can be served warm or chilly, has a fulfilling kick of spice, and is nutritious to boot.

Just a plate of couscous, you think? Nicely, not very. Not like Center Jap couscous, which is made with small grains of semolina wheat, this couscous is a grain-totally free different, and therefore gluten-no cost.

The star of the show is cauliflower. Its flexibility, sturdy texture and nutty, buttery taste seamlessly change in any other case wheat-y and starchy preparations. Cauliflower is a nutritious, tasty stand-in for wheat in flour mixes for pizza crust, crackers, breads and pasta. When finely chopped, it’s a excellent substitute for rice, and when pureed, cauliflower is a light-weight and fluffy different to mashed potatoes. Even though the close success have a notable nutty and vegetal high quality, cauliflower, with all of its iterations, is mild, gluten-free and delightful.

In this couscous recipe, cauliflower florets are blitzed into very small pieces, then sauteed in a pan right up until crisp-tender. Following, carry on as you would with a classic couscous dish, tumbling it with bunches of chopped inexperienced herbs, greens and spices. The additional bonus is that, in contrast to wheat couscous, which requires the absorption of a large amount of water and olive oil to soften, cauliflower couscous requires only a splash or two of oil in which to saute. So, have at it with no regrets, and dig in with a massive spoon.

Lemony cauliflower couscous

Energetic time: 10 minutes

Total time: 10 minutes

Yield: Serves 4 to 6


1 medium head cauliflower, cored, leaves discarded, florets coarsely chopped

2 tablespoons olive oil

2 garlic cloves, minced

2 teaspoons floor cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1 teaspoon kosher salt, or a lot more to taste

1/4 teaspoon cayenne

1/4 teaspoon freshly floor black pepper

1 to 2 red jalapeno or serrano peppers, seeded, finely diced

1 poblano pepper, seeded, finely diced

2 tablespoons contemporary lemon juice

1 teaspoon finely grated lemon zest

1/2 cup (packed) chopped Italian parsley leaves

1/2 cup (packed) chopped cilantro leaves and tender stems

1/4 cup (packed) chopped fresh mint leaves


Location the cauliflower in a meals processor and system until finally incredibly finely chopped, very similar in dimensions to couscous grains or good rice.

Heat the oil in a massive skillet over medium heat. Incorporate the cauliflower and saute until finally the grains start to soften, about 3 minutes. Add the garlic, cumin, coriander, paprika, salt, cayenne and black pepper and saute right until the garlic is aromatic and the cauliflower is crisp-tender (or to your wished-for regularity), about 2 minutes additional.

Remove from the heat and stir in the remaining ingredients. Style for seasoning and increase additional salt if preferred. If way too dry, increase more lemon juice or oil to moisten. Provide heat, at area temperature, or chilled.

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