Grain-Free Couscous

Grain-Free Couscous

Prep time: 15 minutes
Yields: 4 serves


  • 1 head of cauliflower
  • 1/2 cup lemon juice
  • 1/2 cup olive oil (optional)
  • 1 bunch spinach, finely chopped
  • 1 bunch mint, finely chopped
  • 1 bunch parsley, finely chopped
  • 1 pint cherry tomatoes, quartered
  • 1/2 cup semi-dried tomatoes chopped
  • 4 Swiss mushrooms (optional)
  • 1/3 cup black Moroccan olives, seeded and chopped (optional)
  • Himalayan salt and pepper to taste


  1. Cut cauliflower and place in food processor with “S” blade attachment and blend until a cous cous-like texture is achieved.
  2. Place in bowl and add lemon juice, olive oil, salt and pepper (NAS for MD/CHD sufferers).
  3. Mix in herbs, tomatoes and olives.
  4. Stir well and serve chilled.


  • This dish is tasty when freshly made, but refrigerated overnight, the flavours meld together beautifully and you’ll have a gorgeous lunch ready to go.
  • Great served with flax crackers and hummus.
  • You have an incredibly versatile base for all kinds of options! Get creative and add your favourite roasted veggies like zucchini or pumpkin!
  • This grain-free version still delivers the same satisfaction of the grain texture without resulting in stomachache and brain fog!

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