Alex and I love Mediterranean food. It’s always a top choice when we do date night. Obviously we love it because it’s super tasty, but it’s also really easy to keep the meal gluten-free and Paleo friendly. I’ve been playing around with different shawarma and kebob flavors and really wanted a nice side to go along with these dishes – enter Turmeric Cauli Couscous!!
Made with cauliflower, there are no grains in this dish. Not only is it Paleo, SCD-legal, AIP, Vegan, but also low-carb if that’s your thing! Plus you get all the added benefits of turmeric: digestive support, an immune boost, and joint health.
I’ve written about my love of turmeric in several previous posts. Curious about why it’s so good for you? Make sure to check out my two favorite ways to enjoy this tasty little root: Golden Milk and Golden Broth!
Couscous really doesn’t have much of a flavor on it’s own, right? That’s why it’s often dressed up with sweet and savory flavors. Cauliflower is very much like couscous – pretty mild flavor that lends itself nicely to richer flavors. Turmeric Cauli Couscous is such an easy dish to prepare and it’s full of flavor to compliment your favorite Mediterranean meals.
The fun thing about this recipe is that you can customize it! Do you love a pop of sweet in your couscous? Add some raisins or currents. Like a little crunch? Add some toasted pine nuts. Love the savory flavors of fresh herbs? Add some fresh parsley, cilantro, or mint. Any of these alone or combined with each other will give you a side dish worthy of a main meal!!
- One large head of cauliflower (about 1 1/2 to 2 pounds) or two bags of Trader Joe's frozen cauli-rice
- 1/2 cup filtered water
- 1 1/2 teaspoons turmeric
- 1/2 teaspoon sea salt
- A couple of pinches of freshly ground black pepper (Omit for strict AIP)
- Optional add-ins: 2 Tablespoons fresh herbs (parsley, cilantro, mint, oregano), 2 Tablespoons toasted pine nuts (Omit for strict AIP), 2 Tablespoons raisins or currents
- If using a whole head of cauliflower, break it down into florets. Using you food processor with the shredding blade attached, process all of the cauliflower to make "couscous".
- In a large saucepan, bring the 1/2 cup of water to a simmer and add the turmeric and sea salt. Stir it up to break up any lumps of turmeric.
- Add the cauli couscous to the saucepan and stir to coat the pieces with turmeric. Cover the sauce pan and let the couscous steam over medium low heat for 5-8 minutes or until tender.
- Stir in your optional add-ins.
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