Made with cauliflower rice which has less calories than rice (white rice almost 5 times the calories). This heart-healthy couscous is delicious and nutritious providing an excellent source of fiber and vitamin C along with a good source of potassium.
Cauliflower Couscous with California Avocado
|4||cups||cauliflower florets, or 3 cups purchased cauliflower rice|
|1||onion, medium, minced|
|2||cloves garlic, minced|
|1/2||cup||dried apricots, diced, or golden raisins|
|1||Tbsp.||fresh mint leaves, chopped (optional)|
|1||ripe, Fresh California Avocado, peeled, seeded and sliced|
|1/4||cup||pistachios, shelled and chopped (optional)|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Place cauliflower florets in the bowl of a food processor and pulse until the cauliflower resembles rice. Do not over process.
- Heat the olive oil in a sauté pan on medium-high heat. Add onions, cauliflower rice and garlic. Cook about 10 minutes or until cauliflower rice is soft.
- Turn heat down to low, add the spices and salt.
- Add dried fruit. Stir to combine.
- Remove the couscous from the heat, add avocado.
- Sprinkle pistachios over the couscous (if using).
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Calories 210; Total Fat 12 g (Sat 2 g , Trans 0 g , Poly 1.5 g, Mono 8 g); Cholesterol 0 mg; Sodium 180 mg; Potassium 683 mg; Total Carbohydrates 26 g; Dietary Fiber 6 g; Total Sugars 14 g; Protein 4 g; Vitamin A 4 mcg; Vitamin C 58 mg; Calcium 54 mg; Iron 1 mg; Vitamin D 0 mcg; Folate 98 mcg
% Daily Value*: Vitamin A 0%; Vitamin C 60%; Calcium 4%; Iron 6%; Vitamin D 0%