CAULIFLOWER COUSCOUS


  • Servings : 4
  • Preparation : 15 minutes
  • Calories : 320 cal
  • Fat : 12 g
  • Carbohydrate : 37 g
  • Lipid : 12 g
  • Fiber : 8 g
  • Protein : 15 g
Recette de couscous de chou-fleur de Isabelle Huot

Ingredients

  • 1 medium cauliflower
  • 20 cherry tomatoes, cut in two
  • 1 clove of garlic, chopped
  • 1 green onion, chopped
  • some parsley leaves, chopped
  • some leaves of mint, chopped
  • the juice of a lemon
  • 30 ml (2 tbsp) of olive oil
  • 250 ml (1 cup) of canned chickpeas, rinsed and drained
  • 125 ml (1/2 cup) of lightened feta, dice
  • pepper, to taste


Steps

1 - Cut the cauliflower into large florets and coarsely mix the bouquets with a food processor in order to obtain a semolina reminding the couscous.


2 - in a large bowl, place all the ingredients.


3 - Mix and refrigerate at least 1 hour before tasting.




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