Paleo Vegetable Couscous
Discover a vibrant twist on traditional couscous with this Paleo Vegetable Couscous recipe, a wholesome, gluten-free alternative that's brimming with colorful veggies and fresh herbs. Instead of grains, this dish uses cauliflower "rice" as the base, creating a light and nutrient-packed option perfect for paleo and low-carb diets. A sautéed medley of zucchini, red bell pepper, carrot, and cherry tomatoes adds a burst of flavor and texture, while a finishing touch of parsley, mint, and zesty lemon juice brings a refreshing, aromatic flair. With just 30 minutes from prep to plate, this easy vegetable couscous is ideal for a quick weeknight side dish or a versatile addition to any healthy meal. Serve it warm or at room temperature and garnish with extra herbs for an elegant, crowd-pleasing presentation!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 1 medium Zucchini
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Cherry tomatoes
- 0.5 large Red onion
- 2 small Garlic cloves
- 3 tablespoons Olive oil
- 0.5 cup Fresh parsley
- 0.25 cup Fresh mint
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Remove the leaves and stem from the cauliflower. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set the 'couscous' aside.
Dice the zucchini, red bell pepper, and carrot into small, uniform pieces. Halve the cherry tomatoes. Finely chop the red onion and mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until aromatic.
Add the carrot, zucchini, and red bell pepper to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the processed cauliflower 'couscous' and cherry tomatoes. Sauté for an additional 3-4 minutes until the cauliflower is tender but not mushy.
Remove the skillet from heat and stir in the chopped parsley, mint, lemon juice, salt, and black pepper.
Drizzle with the remaining tablespoon of olive oil and mix well to combine.
Serve warm or at room temperature. Garnish with additional herbs if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4332 mg | 188% | |
| Total Carbohydrate | 87.2 g | 32% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 43.9 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4104 mg | 87% | |
*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.
