Keto Vegetable Couscous
Discover the perfect low-carb alternative to traditional couscous with this vibrant Keto Vegetable Couscous recipe! Packed with nutrient-rich vegetables like zucchini, bell peppers, cherry tomatoes, and cauliflower rice, this dish is bursting with color, flavor, and texture. Flavored with garlic, cumin, and paprika, it’s a fragrant medley that comes together in just 25 minutes, making it an ideal choice for busy weeknights. A splash of lemon juice and a sprinkle of fresh parsley brighten the dish, while olive oil adds richness to every bite. Whether served warm or at room temperature, this keto-friendly couscous can double as a satisfying side or a nutritious light main course. Perfect for those following a keto diet or anyone seeking a healthy, gluten-free recipe that doesn’t compromise on taste!
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 1 medium, diced Zucchini
- 1 medium, diced Red bell pepper
- 1 cup, halved Cherry tomatoes
- 0.5 medium, diced Red onion
- 3 tablespoons Olive oil
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 2 tablespoons Lemon juice
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon, or to taste Salt
- 0.25 teaspoon, or to taste Black pepper
Instructions
Cut the cauliflower into florets and pulse in a food processor until it resembles couscous or fine rice. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced zucchini, red bell pepper, and red onion to the skillet. Sauté for 4-5 minutes until slightly softened.
Stir in the minced garlic, ground cumin, and ground paprika, and cook for an additional 1 minute until fragrant.
Push the sautéed vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.
Add the cauliflower rice to the skillet and cook for 3-4 minutes, stirring occasionally, until tender but not mushy.
Mix the sautéed vegetables and cauliflower rice together in the skillet.
Remove the skillet from heat and stir in the halved cherry tomatoes, chopped parsley, and lemon juice.
Season with salt and black pepper to taste. Adjust seasonings as needed.
Serve warm or at room temperature as a side dish or light main course.
Nutrition Facts
Calories |
685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3755 mg | 163% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 34.4 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2717 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
