Operation Nutrition

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Cauliflower Couscous

Hi there! I hope you had a nice Tuesday! I am so happy to report that I was able to run longer than 2 miles without having any IT Band issues (although I ran on a treadmill and not outside). However, it does make me hopeful that it is healing and that I will be able to run outside soon (fingers crossed).

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As I promised yesterday, I have a recipe to share with you! Last night, I made cauliflower couscous. I found a couple of recipes online, but they were either too involved for a weeknight or I was missing ingredients. In the end, my creation turned out nicely!

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Cauliflower Couscous

Servings: 6
Serving Size: 1/2 cup
Calories: 77
Fat: 5.7 g
Carbs: 6.1 g
Fiber: 2.2 g
Protein: 1.4 g

Here are the ingredients you’ll need for 6 servings:

  • 1 head of cauliflower
  • 1 large red bell pepper, diced
  • 1/2 large onion, diced
  • 1 tbsp. minced garlic
  • 2 tbsp. olive oil
  • Salt & pepper or seasoned salt to taste
  • 12 kalamata olives (optional), chopped
  • 4 tbsp. parsley

Using a grater, grate cauliflower into fine pieces.

cauliflower

Heat olive oil in a large skillet over medium heat. Sauté onions, red pepper, and garlic for about 5 minutes (or until the onions and peppers are tender).

Add cauliflower to skillet. Season with salt & pepper or seasoned salt. Cook for about 8 minutes (or until cauliflower is tender). Be sure to stir frequently so that the cauliflower doesn’t burn.

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Add olives & parsley. Stir & enjoy!

This was a great lower calorie alternative to regular couscous plus it is very healthy.

Here is some additional nutrition information:

  • No cholesterol
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin B6
  • Very high in vitamin C

Have a wonderful rest of your day!

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1 Comment

  1. Looks wonderful! Can’t wait to make the recipe!!! Thank you for posting this!

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