paleo cauli couscous

Ingredients

• Servings: 4
• 1 head cauliflower, cut into large chunks
• 1 tablespoon olive oil
• 1 red bell pepper, chopped small
• 2 shallots, chopped
• 4 cloves garlic, chopped
• 3/4 cup chicken stock
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 lemons, zested and juiced
• 1/2 cup chopped fresh parsley
• 20 kalamata olives, pitted and sliced

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
• heat olive oil in a large skillet over medium-high heat. saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
• pour chicken broth over the cauliflower mixture; season with salt and thyme. bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
• remove skillet from heat, add olives and parsley, and toss to mix.