Paleo Couscous with Vegetables
Elevate your healthy eating game with this vibrant Paleo Couscous with Vegetables, where fluffy “couscous” made from finely processed cauliflower is paired with a colorful array of sautéed vegetables. This grain-free and gluten-free recipe delivers bold Mediterranean-inspired flavors from fresh garlic, zesty lemon, and smoky paprika, while nutrient-packed bell peppers, zucchini, and carrots add a delightful texture and sweetness. With just 15 minutes of prep time, this quick and wholesome side dish or light main course is perfect for busy weeknights or meal prep. Finished with a sprinkle of fresh parsley, this paleo-friendly recipe is a flavorful, veggie-packed alternative that’s as satisfying as it is nourishing. Ideal for anyone seeking low-carb, clean eating options, this dish is a celebration of seasonal produce and simple cooking techniques.
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Recipe Information
Ingredients
- 1 head cauliflower
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium zucchini
- 1 large carrot
- 0.5 medium red onion
- 1 cup cherry tomatoes
- 2 cloves garlic
- 1 medium lemon
- 0.25 cup parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Start by preparing the cauliflower couscous. Remove the leaves and cut the cauliflower into florets. Wash and dry the florets.
Place the cauliflower florets in a food processor and pulse until they reach a couscous-like consistency. Be careful not to over-process.
Dice the red bell pepper, zucchini, and carrot into small, similar-sized pieces for even cooking.
Chop the red onion finely and slice the cherry tomatoes in half.
Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and red onion, and sauté for about 2 minutes until fragrant.
Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to soften.
Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to release their juices.
In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower couscous and sauté for about 5 minutes until it softens slightly.
Zest and juice the lemon. Add the lemon juice to the cauliflower couscous along with salt, black pepper, and paprika. Mix well and cook for another minute.
Combine the sautéed vegetables with the cauliflower couscous. Stir to mix evenly.
Chop the parsley and add it to the couscous mixture. Adjust seasoning to taste.
Serve warm and enjoy your Paleo Couscous with Vegetables.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4025 mg | 175% | |
| Total Carbohydrate | 79.4 g | 29% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 40.6 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 281 mg | 22% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 3380 mg | 72% | |
*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.
