A gluten-free version of the famous Lebanese tabbouleh: Cauliflower Couscous. An extraordinary way to add in more veggies into your diet and spice them up in a delicious way.
Course Salad, Side
Cuisine American, International
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 122kcal
Ingredients
2Tbspolive oil
1large headcauliflower
15-20grape tomatoes
1/2largecucumber
1cupflat parsley leaves
1/3cupmin leaves
1lemon(about 3 Tbsp lemon juice)
Salt
Pepper
Instructions
Break up cauliflower into medium-sized florets, wash, drain and grate.
Preheat a large pan over medium heat.
Wash, deseed and dice cucumber. Wash and dice grape tomatoes.
Wash, destalk and chop parsley and mint.
Add olive oil to preheated pan and then fry cauliflower rice in it for 3-6 minutes until desired softness.
Add all ingredients to a big bowl, squeeze lemon juice on top, season with salt and pepper and give it a quick stir to combine.