Love couscous but have a gluten sensitivity? Or want to stay away from too many refined carbs? Or want to increase the nutritional density of your side dishes but keep some of that comfort flavor? Well, do I have a trick for you.
Here’s a salad that mimics your basic couscous Greek-style salad, but instead of using actual couscous, or any other grain substitute for that matter (I often substitute quinoa for the couscous to avoid the gluten), this version uses a secret trick I learned from my friend, wellness coach Sheree Gillaspie: raw cauliflower.
Raw cauliflower?!? Yup. Sounds crazy. But it’s absolutely delicious and delightfully simple to do. The only special thing you’ll need is a food processor – a kitchen must-have in any naked kitchen. Here’s how you do it:
- 1 head cauliflower, rinsed and separated into big chunks
- 1 pepper, diced (I used green in the picture here, but mix it up and use different colours)
- 2 tomatoes, diced
- 1/3 bunch parsley, chopped
- 1/3 bunch cilantro, chopped
- 1/2 cup feta cheese, crumbled
- juice of 1 lemon
- 1/3 cup walnut oil
- Fresh ground sea salt and black pepper OR you can 1 tsp of the “Breathless Garlic” spice from one of my favorite all-natural herb companies, Green Cuisine Herbs
To make the “couscous”, simply chop up the cauliflower into tiny pieces using your food processor (takes very little time). Add the pepper, tomatoes, parsley and cilantro. Mix with the feta cheese, lemon juice, walnut oil and seasoning. Either eat immediately or store in the fridge until you’re ready to enjoy it!
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