Couscous is one of the few dishes I greatly miss since my diagnoses with gluten intolerance fourteen years ago. It’s so yummy and the perfect accompaniment to a main course. If you make it hearty enough it can easily carry its own making a delicious one dish meal.
My friend Valerie over at Let’s Regale mastered the art of satisfying those who cannot (or choose not to) have gluten making a delicious “couscous” recipe that’s fluffy like the real thing, loaded with veggies, and uber healthy.
I knew I could count on Valerie to have plenty of amazing gluten free recipes in her recipe repertoire. I first found Valerie in 2013 while researching gluten free options in Italy. Her travel blog at the time, The Ramblist, guided me in the right direction. I decided to email her to ask her more detailed questions about her travels and any other tips she had for me during our month in Europe (honeymooning). We soon become friends sharing our love of living a fit and healthy lifestyle, preparing recipes, travels, blogging, and growing up in Northern California. Valerie has since married her passion for travel, food, nutrition, and fitness (she is a certified fitness/sports nutrition coach through NASM) into her beautiful site Let’s Regale and her gorgeous Instagram page. She is such an inspiration and I’m so glad I found her!
As for the couscous you’re probably wondering how it’s fluffy, gluten free, and still delish. Cauliflower rice! Remember this yummy skinny chana masala recipe?! Cauliflower rice is a healthy, versatile way to substitute into many dishes. You can either get a head of cauliflower and chop up (or use a food processor or Vitamix) to make into “rice”, or cheat (like I often do) and get the pre-shaved version in the frozen food section (I’ve gotta say it saves a lot of time that way!). To make it heartier, I added some slivered almonds and pepitas at the end. This can be used as a side or main dish, up to you!
- 1 head cauliflower or 1 bag of Trader Joe's frozen cauliflower rice
- 1/2 green bell pepper, chopped
- 1/4 onion, chopped
- 4 garlic cloves, minced
- a handful of cilantro, chopped
- ground pepper, to taste
- sea salt, to taste
- 1/2 cup asparagus, chopped
- 1/2 tablespoon cumin
- Pulse cauliflower in a food processor until it’s “riced” and the size of couscous. Careful not to over mix, you don’t want to puree the cauliflower at all. (Unless you went the frozen route, defrost by running under hot water in a mesh strainer and pat dry).
- Next, you’ll want to start by cooking the onions until they are fragrant and translucent.
- Add in the bell pepper, asparagus, garlic and cilantro and cook until the asparagus are slightly tender.
- Add cumin, salt and pepper.
- Toss everything together in a bowl and enjoy.
- Additional options: top with slivered almonds, pepitas, and extra virgin olive oil.