Cauliflower Couscous with Black Lentils and Heirloom Greens

May 23, 2017      |      Posted on Posted in Total Well-Being
Cauliflower Couscous with Black Lentils and Heirloom Greens

Using a food processor to grind cauliflower into tiny “grains” makes a couscous alternative that’s perfect for gluten- or grain-free diets. Use French lentils or canned chickpeas instead of black lentils if preferred.

Nutrition (per each ¾ cup serving): 184 calories; 10 g protein; 5 g total fat; <1 g saturated fat; 28 g carbohydrates; 79 mg sodium; 9 g fiber; 7 g sugar

Ingredients

  • ⅔ cup black lentils
  • 1 large or 2 small heads of cauliflower
  • 2 tablespoons olive oil
  • 1 small onion, finely diced (1 cup)
  • 3 cloves garlic, minced (1 tablespoon)
  • 3 carrots, finely diced (1 cup)
  • 1 medium golden beet, peeled and shredded (1 cup)
  • 2 cups chopped arugula or kale
  • ¼ cup shredded fresh basil
  • ¼ cup feta cheese, optional

Instructions

Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to medium-low and simmer, partially covered, 20–25 minutes, or until tender.

Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous-like pieces.

Heat oil in large skillet over medium heat. Add onion and sauté 3–5 minutes, or until softened. Add garlic and cook 30 seconds. Add cauliflower, carrots and beet, and cook 6–8 minutes, or until cauliflower is tender. Stir in greens.

Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and feta, if using. Season with salt and pepper to taste. Serves 6.

Source: www.vegetariantimes.com

For additional total well-being resources, contact your Employee Assistance Program (EAP) provided by ACI Specialty Benefits at 800.932.0034 or eapinfo@acispecialtybenefits.com.

Español