Vegan recipes

Recipe: Raw cauliflower couscous

I’ll never give up on eating carbs, but I do like replacement ideas, especially in the form of vegetables. A while ago I had a delicious cauliflower couscous dish in a restaurant and I’ve been meaning to give this recipe a try for months. I use a little wholegrain couscous (about half of what I usually eat) and add lots of grated cauliflower. You’ll be surprised by how delicious and filling this dish is!

 

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Recipe: Raw cauliflower couscous
Raw cauliflower couscous
Cuisine Vegan
Cook Time 20 mins
Servings
serving
Ingredients
Tempeh marinade
Cuisine Vegan
Cook Time 20 mins
Servings
serving
Ingredients
Tempeh marinade
Instructions
  1. Make the tempeh marinade and add (cubed) tempeh to the marinade. Stir well and set aside.
  2. Slice all the vegetables and set aside.
  3. Cook the wholegrain couscous following package directions. Drain, add olive oil and lemon juice, salt and pepper and set aside.
  4. Add the grated cauliflower to a large bowl. Mix with the vegetables, pine nuts and add some salt and pepper if you want.
  5. Put a grill pan on the stove and add the tempeh. Bake at medium-low heat (the marinade burns quite easily) until crunchy. Add to the cauliflower couscous.
  6. Mix the wholegrain couscous through the grated cauliflower and all other veggies. Add more lemon juice and olive oil if you like. Sprinkle with parsley and enjoy!
Recipe Notes

I try to limit my oil intake so I stick to 1 teaspoon per dish. If you want you can add more, but oil contains a lot of (empty) calories and this dish is delicious with just a little oil.

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