Low Carb Cauliflower Couscous. Don’t think anyone can pinpoint the origins of couscous but it is generally thought to come from the North Western areas of Africa and the Moroccans like to call it their national dish. I doubt many people make couscous from scratch any more and we all may have had couscous by a company call Near East at some time or another.
Now, a lot of couscous has dried fruits in it because they are predominate to the region. Well, I don’t eat much fruit and dried fruit is mostly just concentrated sugar so I did the next best thing which was to spice it and add nuts. It is a very easy recipe and can be on your table in about 25-30 minutes. I used slivered almonds and they are totally interchangeable with pine nuts.
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- 1 Head Riced Cauliflower Or About 5-6 C
- ¼ C Olive Oil+More If Needed
- 1 T Garlic Paste***
- 1 T Dried Thyme
- 1 T Cumin
- ¼ C Lemon Juice
- 2 T Za’atar (Garnish)
- ¼ C Pine Nuts Or ¼ C Slivered Almonds (Garnish)
- ½ T Sumac (Garnish)
- ½ t Salt
- ¼ t Pepper
- Toast nuts in a dry pan until beginning to brown in spots.
- In large skillet heat and mix olive oil, garlic, thyme, and cumin.
- Add room temperature riced cauliflower and sauté until turning a light golden brown. You only need to stir every once in a while.
- Drizzle lemon juice over cauliflower, sprinkle with salt & pepper and give it one last good mixing.
- Put cauliflower in serving bowl, sprinkle with sumac, then za'atar and (Aleppo pepper flakes if using) and top with toasted nuts.
- Garnish with cilantro if wanted.
- 6 Servings
- 176 Calories, 2.7g Protein, 15.0g Fat, 6.9g Carbs, 2.6g Fiber, 4.3g Net Carbs
- Pine nuts would be indigenous to the dish but are expensive and I think toasted slivered almonds are a really good sub.
- I also used Aleppo pepper flakes because it adds a bit of wonderful zing but is not necessary.