Lightly adapted from the Nutritionista
I love making one food out of another, healthier food. Like making pasta out of vegetables, a pie crust out of quinoa or cous cous out of cauliflower.
I actually hardly ever cook using cous cous. I’d rather use quinoa since it’s gluten free and healthier, but there is definitely something about the texture of cous cous that makes it pretty ideal for meals. That’s why I was thrilled to discover a cous cous recipe that didn’t call for cous cous at all. You can easily use cauliflower instead for an all-vegetarian and gluten free dish that is just. so. good.
What You Need:
- 1 head of cauliflower
- 1 orange pepper, chopped
- 3/4 cup cherry tomatoes, halved
- 1 stalk celery, chopped (about 1/2 cup)
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
What You Do:
Gently pulse cauliflower in a food processor until it resembles a cous cous-like texture. If you don’t have a food processor, just finely chop the cauliflower with a sharp knife until it becomes very small pieces.
In a large bowl, mix the cauliflower with the remaining ingredients. Stir well and serve!
This makes a great side dish, and while it screams summer BBQ, it really works just fine any time of year with your favorite meat, as a filling for stuffed peppers (stay tuned for that recipe), or just mixed in with a salad. The lemon juice and oil make a nice dressing so you don’t have to add the extra calories. Put some avocado in with it and you’ve got yourself a fantastic meal!
Pro Tip: This is a great dish to play with as far as adding your favorite herbs. Add freshly chopped basil, oregano, mint or cilantro or even chopped walnuts or dates to give it some different flavor and texture!
I made this dish during my lunch break when I was supposed to be walking Madison. So it teaches us two things:
- It is a super fast and easy dish
- I chose food over my dog this week
(To be fair, she did get to sit outside the entire time and never fear – I did walk her after work).
I made the decision to turn my lunch break in a small cooking adventure because when I opened the fridge to forage for scraps in my frantic state of mid-work-day hunger, I found myself face to face with this:
I do not know what it is about this mango chutney from our local Hannaford supermarket that I love so much, but I do love it. It’s sweet and fruity with a little spice, and goes so perfectly with rice that sometimes I forget there is more to a meal than rice and a heaping dollop of chutney.
So, between 12:15 and 1pm I made this super simple dish using Jasmine Rice (my personal fav type of rice) as the base and then literally any veggie that happened to be available in my fridge.
What You Need:
- 1 cup Jasmine Rice
- 1 1/2 cup water
- A bunch of random vegetables, chopped (this is completely at your discretion – anything goes! I used sweet potato that I put through the food processor, onions, red and green bell peppers and one jalapeno for some zing)
- Any kind of chutney (although as you know I highly recommend mango)
What You Do:
Chop the veggies, and heat, covered, in an oiled pan slowly over low-medium heat.
While the veggies are cooking, make the rice. If you are not using Jasmine rice, follow the directions for whatever rice you’re using. If you choose Jasmine rice, boil the water and rice together, then lower the temperature to simmer, covered, until the water has cooked off.
Plop the rice on a plate, and cover with a heaping portion of veggies. Add some chutney on the side for dipping (also your choice – any sauce or spices will also suffice) and enjoy!
Pro Tip: Add a protein like tofu or chicken to make it a complete dish!