Paleo Couscous with Vegetables

Transform your weeknight meals with this vibrant and healthy Paleo Couscous with Vegetables! Perfectly suited for a grain-free diet, this recipe swaps traditional couscous for finely pulsed cauliflower, creating a light, fluffy base that’s both nutritious and satisfying. Sautéed red bell pepper, zucchini, carrot, cherry tomatoes, and red onion infuse each bite with rich, fresh flavors, while aromatic garlic and a zesty splash of lemon juice elevate the dish to new heights. Enhanced with parsley, paprika, and a touch of olive oil, this quick and easy skillet recipe is ready in just 35 minutes, making it ideal for busy evenings. Serve it as a wholesome standalone meal or a delicious side dish—either way, it’s a colorful, veggie-packed feast that’s bursting with paleo-friendly goodness!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• 1 medium red bell pepper
• 1 medium zucchini
• 1 large carrot
• 0.5 medium red onion
• 1 cup cherry tomatoes
• 2 cloves garlic
• 1 medium lemon
• 0.25 cup parsley
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon paprika

Directions

Step 1

Start by preparing the cauliflower couscous. Remove the leaves and cut the cauliflower into florets. Wash and dry the florets.

Step 2

Place the cauliflower florets in a food processor and pulse until they reach a couscous-like consistency. Be careful not to over-process.

Step 3

Dice the red bell pepper, zucchini, and carrot into small, similar-sized pieces for even cooking.

Step 4

Chop the red onion finely and slice the cherry tomatoes in half.

Step 5

Mince the garlic cloves.

Step 6

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and red onion, and sauté for about 2 minutes until fragrant.

Step 7

Add the diced red bell pepper, zucchini, and carrot to the skillet. Cook for 5-7 minutes, stirring occasionally, until they start to soften.

Step 8

Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes until they start to release their juices.

Step 9

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the cauliflower couscous and sauté for about 5 minutes until it softens slightly.

Step 10

Zest and juice the lemon. Add the lemon juice to the cauliflower couscous along with salt, black pepper, and paprika. Mix well and cook for another minute.

Step 11

Combine the sautéed vegetables with the cauliflower couscous. Stir to mix evenly.

Step 12

Chop the parsley and add it to the couscous mixture. Adjust seasoning to taste.

Step 13

Serve warm and enjoy your Paleo Couscous with Vegetables.

Nutrition Facts

Serving size	(1312.7g)

Amount per serving	% Daily Value*
Calories	627.3

Total Fat 31.7g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 4025.3mg	0%
Total Carbohydrate 79.4g	0%
Dietary Fiber 24.5g	0%
Total Sugars 40.6g
Protein 19.4g	0%

Vitamin D 0IU	0%
Calcium 281.1mg	0%
Iron 6.6mg	0%
Potassium 3380.5mg	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: 41.9%

Protein: 11.4%

Carbs: 46.7%