The cauliflower couscous is a great recipes, easy to make, and taste great.
Grain salads made with couscous or quinoa they are considered to be healthy, light lunches, but did you know that couscous is not a grain actually pasta.
The glycemic index of couscous is 65 and the glycemic index cauliflower is 15.
So as you can see cauliflower couscous salad is a better meal to keep your blood sugar in check.
Degree of Difficulty
1 head(s) cauliflower
1 medium bell pepper(s), red, diced
1 medium onion(s), red, diced
2 medium celery stalk(s), finely diced
2 medium onion(s), green, chopped (about 1/4 cup)
1/4 cup(s) olive oil
2 tablespoon(s) lemon juice
1/8 teaspoon(s) sea salt, to taste
1/8 teaspoon(s) black pepper, to taste
Put the cauliflower in a food processor and process until finely chopped. It should look exactly like couscous. Be careful not to over process or it will liquify.
Transfer the cauliflower to a microwave safe bowl and cover. Cook for 24 minutes, until it is tender. (Or alternatively, you can heat some oil in a skillet and quickly sauté it.)
Toss the cauliflower with the vegetables and season with salt and pepper.
Mix the olive oil and lemon juice well and toss with the salad.
Preparation Time: 10 minutes
Approximate Cook Time: 10 minutes
Total Time: 20
Source: The Paleo Plan
servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Total Fat 2.6 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 57.6 mg
Potassium 451.1 mg
Total Carbohydrate 9.3 g
Dietary Fiber 3.7 g
Sugars 0.3 g
Protein 2.5 g
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