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Paleo Cauli Couscous

Rated as 4.5 out of 5 Stars
4

"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!"
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Ingredients

30 m servings 155
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • If you don't have a food processor, you can use a cheese grater to prepare the cauliflower.
  • If you prefer fresh thyme, use 1 teaspoon.

Nutrition Facts


Per Serving: 155 calories; 8.8 17.1 4.6 < 1 1068 Full nutrition

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Reviews

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Delicious! Super healthy and this makes HUGE servings, granted, my head of cauliflower was slightly large. I made this exactly as written and wouldn't change a thing. This is easily customizable...

This was pretty good. My daughter, who normally likes cauliflower, did not care for it. My son, who normally doesn't like cauliflower, loved it. My husband thought it was regular couscous. I fou...