Keto Orientalischer Couscous Salat

Experience the bold, aromatic flavors of the Middle East with this low-carb twist on a classic—Keto Orientalischer Couscous Salat. This vibrant salad swaps traditional couscous for cauliflower rice, making it the perfect keto-friendly and gluten-free option without sacrificing texture or taste. A medley of fresh vegetables like crunchy cucumbers, sweet cherry tomatoes, and crisp bell peppers pairs beautifully with finely chopped parsley and mint for a burst of herbaceous freshness. The salad is elevated with a zesty dressing of lemon juice, olive oil, and warm spices like cumin and paprika, creating a perfectly balanced dish that’s both refreshing and satisfying. Ready in just 25 minutes, this nutrient-packed salad is ideal for meal prep, quick lunches, or as a stunning side dish for summer gatherings. Serve it chilled or at room temperature, and let the flavors transport you to the heart of aromatic, healthy eating!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 large head Cauliflower
• 3 tablespoons Olive oil
• 1 medium Red bell pepper
• 1 medium Cucumber
• 200 grams Cherry tomatoes
• 1 small Red onion
• 30 grams Fresh parsley
• 15 grams Fresh mint
• 3 tablespoons Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 teaspoon Ground cumin
• 0.5 teaspoon Paprika

Directions

Step 1

Trim the leaves and stem from the cauliflower and cut it into small florets. Place the florets into a food processor and pulse until they resemble the texture of couscous, being careful not to over-process.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 5 minutes, or until it's tender. Remove from heat and transfer to a large mixing bowl to cool.

Step 3

While the cauliflower is cooling, dice the red bell pepper, cucumber, cherry tomatoes, and red onion into small, uniform pieces.

Step 4

Finely chop the fresh parsley and mint leaves.

Step 5

In a small bowl, whisk together the lemon juice, remaining olive oil, salt, ground black pepper, ground cumin, and paprika to create the dressing.

Step 6

Once the cauliflower rice is cool, combine it with the diced vegetables and chopped herbs in the mixing bowl. Drizzle the dressing over the salad and toss gently to combine all ingredients.

Step 7

Adjust seasoning to taste and serve the salad chilled or at room temperature.

Nutrition Facts

Serving size	(1571.6g)

Amount per serving	% Daily Value*
Calories	777.4

Total Fat 46.8g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3625.5mg	0%
Total Carbohydrate 82.7g	0%
Dietary Fiber 28.0g	0%
Total Sugars 34.9g
Protein 24.1g	0%

Vitamin D 0IU	0%
Calcium 418.8mg	0%
Iron 12.0mg	0%
Potassium 4180.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.6%

Protein: 11.4%

Carbs: 39.0%