Keto Vegetable Couscous

Elevate your low-carb dining with this vibrant Keto Vegetable Couscous, a delicious and healthy twist on a Mediterranean classic. Instead of traditional grains, finely pulsed cauliflower serves as the star ingredient, creating a fluffy, rice-like base that’s keto-friendly and nutrient-rich. This one-pan recipe features a medley of sautéed zucchini, red bell pepper, cherry tomatoes, and red onion, enhanced by the warm, aromatic flavors of cumin and paprika. A drizzle of olive oil, a splash of bright lemon juice, and a sprinkle of fresh parsley tie everything together, making it a perfect side dish or light main course. Ready in just 25 minutes, this gluten-free, low-carb delight is bursting with fresh vegetables and zesty citrus, making it an ideal choice for healthy weeknight meals or meal prep.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 1 medium head Cauliflower
• 1 medium, diced Zucchini
• 1 medium, diced Red bell pepper
• 1 cup, halved Cherry tomatoes
• 0.5 medium, diced Red onion
• 3 tablespoons Olive oil
• 2 cloves, minced Garlic
• 2 tablespoons, chopped Fresh parsley
• 2 tablespoons Lemon juice
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground paprika
• 0.5 teaspoon, or to taste Salt
• 0.25 teaspoon, or to taste Black pepper

Directions

Step 1

Cut the cauliflower into florets and pulse in a food processor until it resembles couscous or fine rice. Set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat.

Step 3

Add the diced zucchini, red bell pepper, and red onion to the skillet. Sauté for 4-5 minutes until slightly softened.

Step 4

Stir in the minced garlic, ground cumin, and ground paprika, and cook for an additional 1 minute until fragrant.

Step 5

Push the sautéed vegetables to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty side.

Step 6

Add the cauliflower rice to the skillet and cook for 3-4 minutes, stirring occasionally, until tender but not mushy.

Step 7

Mix the sautéed vegetables and cauliflower rice together in the skillet.

Step 8

Remove the skillet from heat and stir in the halved cherry tomatoes, chopped parsley, and lemon juice.

Step 9

Season with salt and black pepper to taste. Adjust seasonings as needed.

Step 10

Serve warm or at room temperature as a side dish or light main course.

Nutrition Facts

Serving size	(1071.6g)

Amount per serving	% Daily Value*
Calories	685.1

Total Fat 45.5g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 4.3g
Cholesterol 0mg	0%
Sodium 3755.0mg	0%
Total Carbohydrate 62.9g	0%
Dietary Fiber 17.7g	0%
Total Sugars 34.4g
Protein 15.5g	0%

Vitamin D 0IU	0%
Calcium 223.2mg	0%
Iron 6.4mg	0%
Potassium 2716.9mg	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: 56.6%

Protein: 8.6%

Carbs: 34.8%