This week, I share with you my newest cuisine addiction: cauliflower couscous!
Cauliflower couscous combines the comforting sponginess of couscous and the freshness of healthy cauliflower. Plus, boiling cauliflower into couscous makes the vegetable easy to digest. And the idea is damn original. You’ll impress your guests and coworkers with your fancy comforting cauliflower couscous salad!
Just chop the cauliflower in a food processor until it becomes very fine. Then put the cauliflower in boiling water and lower the heat to simmer. Cook for 3 minutes and you’re done! Mix it with your favorite ingredients.
So, as promised, here is my latest weekly meal plan:
As usual, I ate 1 boiled egg before leaving for work (make 5 and put them in the fridge on sunday nights!) and then I alternated between Green Smoothies and Dates, Raisins and Cinnamon Overnight Oats, which I ate at work.
Lunch & Dinner
This week’s 2 delicious lunch & dinner recipes are from the Green Kitchen Stories blog.
The Warm Cauliflower Couscous Salad incorporates my new star ingredient (cauliflower couscous). It’s fresh, yet comforting, salty and smoochy. The combination of flavors is out of this world. Imagine tasting warm cauliflower with melting feta cheese and various herbs…delicious!
To make the recipe a little faster, I didn’t toast the pumpkin seeds. I also replaced the peas with edamame which worked very well with the rest of the ingredients.
The Creamy Broccoli Soup was my perfect winter blues remedy! What first drew me to this recipe was its simplicity. It requires no fancy ingredients! And the topping makes it pretty original. I followed the soup recipe and topped each serving with black beans mixed with olive oil and lemon juice. Delicious!
Have a great & yummy week!