Recipes

Cauliflower couscous

It's just like couscous but made with cauliflower!

Cauliflower couscous

Method

  1. Slice cauliflower into florets, trim stalks and chop into small bitesize pieces.
  2. Bring a large pot of water to the boil, add cauliflower. Simmer for 2 minutes.
  3. Remove cauliflower and place in a sieve, cool under cold water and drain well.
  4. Place in a food processor and process to rice- or cous cous-like consistency. Transfer to a large bowl
  5. Add carrot, peas, chickpeas and parsley, mix to combine.
  6. Make dressing by placing lemon zest, lemon juice, oil and pepper into a screw-top jar. Shake well.
  7. Pour dressing over cous cous and stir through.
  8. Serve into individual bowls or on a large platter. Garnish with chopped parsley. 
Cauliflower couscous

To serve

To serve: 10

You need

  • 1 cauliflower
  • 1 carrot, grated
  • 1 cup frozen peas, boiled and drained
  • 1 x 400g can chickpeas, rinsed and drained
  • ¼ cup chopped parsley plus extra to garnish
  • Zest and juice of 1 lemon
  • 2 Tbsp canola oil
  • Pinch of pepper

Method

  1. Slice cauliflower into florets, trim stalks and chop into small bitesize pieces.
  2. Bring a large pot of water to the boil, add cauliflower. Simmer for 2 minutes.
  3. Remove cauliflower and place in a sieve, cool under cold water and drain well.
  4. Place in a food processor and process to rice- or cous cous-like consistency. Transfer to a large bowl
  5. Add carrot, peas, chickpeas and parsley, mix to combine.
  6. Make dressing by placing lemon zest, lemon juice, oil and pepper into a screw-top jar. Shake well.
  7. Pour dressing over cous cous and stir through.
  8. Serve into individual bowls or on a large platter. Garnish with chopped parsley. 
Cauliflower couscous

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