Main Dishes Recipe ❘ Paleo Cauli Couscous

I discovered this recipe when my husband and I decided to decided to begin living a more paleo lifestyle. This recipe replaces rice in all of my newly adapted recipes and is a phenomenal stand alone recipe!

Ingredients

• 1 head cauliflower, cut into large chunks
• 1 tablespoon olive oil
• 1 red bell pepper, chopped small
• 2 shallots, chopped
• 4 cloves garlic, chopped
• ¾ cup chicken stock
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ½ lemons, zested and juiced
• ½ cup chopped fresh parsley
• 20 Kalamata olives, pitted and sliced

Cooking Directions

1. Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
2. Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
3. Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
4. Remove skillet from heat, add olives and parsley, and toss to mix.

Nutrition Facts

• calories155.3
• carbohydrateContent17.1 g
• cholesterolContent0.1 mg
• fatContent8.8 g
• fiberContent4.9 g
• proteinContent4.6 g
• saturatedFatContent1.1 g
• sodiumContent1067.7 mg
• sugarContent5.6 g