Whole30 Orientalischer Couscous Salat
Brighten up your Whole30 meal plan with this vibrant and flavor-packed Whole30 Orientalischer Couscous Salat! This creative twist on traditional couscous swaps grains for cauliflower, keeping it low-carb, gluten-free, and Whole30-compliant. Packed with fresh, colorful veggies like cherry tomatoes, red bell pepper, and cucumber, this hearty salad is elevated with the sweetness of raisins, the crunch of toasted almonds, and the bold flavors of fresh parsley and mint. A zesty lemon and olive oil dressing infused with warm cumin and coriander ties everything together, making it a refreshing yet satisfying dish. Perfect as a light meal or a side dish, this salad comes together in just 30 minutes and is best served chilled or at room temperature for maximum flavor.
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Recipe Information
Ingredients
- 1 large head cauliflower
- 3 tablespoons extra virgin olive oil
- 1 medium, diced red bell pepper
- 1 medium, diced cucumber
- 250 grams, halved cherry tomatoes
- 1 small, finely chopped red onion
- 20 grams, chopped fresh parsley
- 10 grams, chopped fresh mint
- 50 grams raisins
- 50 grams, sliced toasted almonds
- 1 medium, juiced lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Start by preparing the cauliflower: wash and pat dry the cauliflower head. Cut it into florets and place them in a food processor.
Pulse the cauliflower florets in the food processor until they reach a couscous-like consistency.
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cauliflower couscous and sauté for about 5 minutes until slightly tender. Remove from heat and let it cool.
In a large mixing bowl, combine the diced red bell pepper, cucumber, cherry tomatoes, and finely chopped red onion.
Add the raisins, chopped parsley, and mint to the vegetable mixture.
Once the cauliflower has cooled, add it to the mixing bowl with the vegetables.
In a small bowl, whisk together the remaining olive oil, lemon juice, ground cumin, ground coriander, salt, and black pepper to make the dressing.
Pour the dressing over the couscous salad ingredients and toss gently to combine all the flavors.
Garnish the salad with toasted sliced almonds.
Serve the salad at room temperature or chilled for a refreshing and delightful Whole30-compliant dish.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3526 mg | 153% | |
| Total Carbohydrate | 142.8 g | 52% | |
| Dietary Fiber | 40.5 g | 145% | |
| Total Sugars | 74.2 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 5398 mg | 115% | |
*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.
