Cauliflower couscous

• Ready in 20m

• Serves 2

• 279 calories

• 16.7g carbs

Cauliflower couscous is a gluten free, dairy free, paleolithic, and primal recipe with 2 servings. One portion of this dish contains around 20g of protein, 17g of fat, and a total of 279 calories. For $2.52 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. 2 people have made this recipe and would make it again. If you have bell pepper, bell pepper, salt, and a few other ingredients on hand, you can make it. It works well as a main course. From preparation to the plate, this recipe takes about 20 minutes. It is brought to you by In Simones Kitchen.

11 ingredients

1. 1/2 head cauliflower
2. 5 oz chicken fillet
3. 2 servings coconut oil
4. 1 handful flatleaf parsley
5. 1 garlic clove
6. 2 servings bell pepper
7. 1 bell pepper
8. 2 servings salt
9. 1 seeds of pomegranate
10. 2 servings sumac
11. 2 servings zaatar

Instructions

1. Break the cauliflower into rosettes and put them into a kitchen processor. You can do this by hand but it requires a lot of work and cutting and cutting and you will never get it as fine I would think. Pulse the cauliflower in the machine until it resembles fine crumbs the size of couscous. Turn out into a bowl and set aside.
2. Cut the bellpepper and the chicken and chop the garlic finely.
3. Heat the coconut oil in a large frying pan until hot and add the bell pepper, garlic and the chicken in.
4. Bake until the bell pepper becomes a bit translucent.
5. Add the cauliflower and bake for a few minutes. It doesn't really need long. Usually about 5 minutes is enough to cook the cauliflower.
6. Add the chopped parsley and the spring onions in. Season with the salt, pepper and the zaatar and sumar. I added roughly one tsp of each of the last two spices in the mix. Because the cauliflower is quite bland you might need a little more salt and spices than you would normally. Taste!Once everything is cooked serve with a sprinkling of the pomegranate seeds on top