Cauliflower Couscous

Check out this new recipe by Diana Keuilian!

Servings: 6

    • 2 heads cauliflower
    • 2 Tablespoons olive oil, divided
    • 1 teaspoon minced garlic
    • 1 zucchini, cut into matchsticks
    • 4 carrots, cut into matchsticks
    • 1 red onion, cut into 1 inch pieces
    • 2 teaspoons lemon juice
    • ¼ cup parsley minced
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper


    1. Bring large pot of water to boil. Trim the leaves from the cauliflower heads and place both heads in the boiling water, covered, for 5 minutes. Carefully remove the cauliflower with tongs and set aside until cooled.
    2. In a skillet, heat 1 Tablespoon of the olive oil over medium-high. Add the garlic, zucchini carrots and red onion. Sauté for 10 minutes, until golden and tender.
    3. Cut the cooled cauliflower heads into florets, then run through the food processor with the grading attachment. Transfer to a large bowl, and mix in the remaining tablespoon of olive oil, lemon juice, fresh parsley, sea salt, black pepper. Mix in the veggies, and serve. Enjoy!

    Nutritional Analysis: Each serving contains approximately:Calories: 218, Fat: 5g, Carbohydrates: 39g, Sugar: 12g, Sodium: 314mg, Fiber:10 g, Protein: 10g

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