Grilled vegetable couscous salad

Cauliflower couscous topped with grilled Mediterranean vegetables and mint, a light, low-carb twist on the Moroccan classic.

Vegan Gluten-Free
schedule Prep (min)
20 min
whatshot Cook (min)
15 min
timer Total (min)
35 min
account_circle Servings
4
260 kcal
Par portion
16.0 g
Lipides
6.0 g
Protéines
14.0 g
Glucides nets
Ingredients
300g grated or ground cauliflower 300g grated or ground cauliflower
1 medium zucchini cut into sections 1 medium zucchini cut into sections
150g diced eggplant 150g diced eggplant
2 tablespoons of olive oil 2 tablespoons of olive oil
2 tablespoons chopped fresh mint 2 tablespoons chopped fresh mint
Juice of a lemon Juice of a lemon
Salt and pepper Salt and pepper
Instructions
  1. Grill the zucchini and eggplant with the oil over high heat for 5 to 6 minutes per side.
  2. Steam the grated cauliflower for 3 to 4 minutes, then transfer it to a salad bowl.
  3. Add the grilled vegetables, fresh mint and lemon juice.
Tips
  • Can add toasted pine nuts or flaked almonds.
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