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Cauliflower and Couscous Pilaf

Servings: 4

Cauliflower rice is often a stand-in for grains, but that doesn’t mean it can only be in grain-free dishes. Here, it combines beautifully with couscous for a quick and tasty side.


  • 1/2 lb. cauliflower florets
  • 2 Tbs. unsalted butter
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • Kosher salt
  •  1 cup lower-salt chicken broth or vegetable broth
  • 1/2 cup couscous
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1-1/2 tsp. finely grated lemon zest

Nutritional Information

  • Calories (kcal) : 170
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 310
  • Carbohydrates (g): 22
  • Fiber (g): 3
  • Sugar (g): 2
  • Protein (g): 5


  • Rice the cauliflower by pulsing in a food processor about 20 times to get 2 cups.
  • Melt the butter in a medium saucepan over medium heat. Add the onion and garlic, and season lightly with salt. Cook, stirring occasionally, until softened, about 5 minutes. Add the broth and 1 tsp. salt, and bring to a boil. Add the cauliflower and bring back to a simmer. Add the couscous, then stir to combine. Remove from the heat, cover with a tight-fitting lid, and let sit undisturbed until the liquid is absorbed and the couscous is tender, about 5 minutes.
  • Fluff with a fork and gently stir in the parsley and lemon zest. Season to taste with salt.


Rate or Review

Reviews (3 reviews)

  • tmwg | 10/15/2018

    This is great with salmon.

  • User avater
    ToqueOnFire | 03/08/2018

    This was so good. The cauliflower added a nice “crunch” to the couscous.

  • tlamo | 03/06/2018

    Delicious and easy to make. What a wonderful new way to use cauliflower.

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