Cauli Rice with Couscous & Brussel Sprouts

Cauli Rice with Couscous & Brussel Sprouts



Prep Time: 20 Min

​Cook Time: 18 - 20 Min

 

1. Set a large non-stick frying pan to just below medium heat. Once heated, (1 – 2 minutes) add the onions, celery, pepper flakes, pinch of sea salt, fresh thyme, and EVOO. Stir and cook 2 – 3 minutes.

 

1. Add the sliced brussel sprouts, veggie stock, and garlic along with another pinch of sea salt and continue cooking 5 – 6 minutes covered. Stir a few times. Add the cauliflower, vegeta, and white pepper. Stir and cook another 6 - 8 minutes.

 

1. Stir in the cooked couscous, taste and adjust salt / vegeta if desired. Remove the thyme sprigs and remove the pan from the heat. Stir in the fresh parsley and cracked pepper to taste.

 

1. Transfer the cauli couscous to a serving bowl and sprinkle over the zest of the lemon. Serve and ENJOY!

                 Grocery List

• 1 small head Cauliflower, pulsed into rice sized pieces using Food Processor
• 1 C Prepared Couscous
• 3 Tbsp. EVOO
• Yellow Onion, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, crushed & minced
• 2 C Brussel Sprouts, sliced using Food Processor
• 1/3 C Low Sodium Vegetable Stock
• 1 Tsp. Vegeta
• ¼ Tsp. White Pepper
• 3 Sprigs Fresh Thyme
• ¼ C Fresh Parsley
• Zest of 1 Lemon
• Sea Salt / Cracked Pepper