Cauliflower Couscous

with Black Beans and Fresh Veggies

  • 15 min
15 minutes and less
Spicy
Vegetarian
600 calories and less
Collaboration
Family Friendly
High in fiber
This fresh and nourishing salad made with a surprising cauliflower couscous is presented by the new cookbook "Végé Gourmand", by Linda Montpetit. All your favourite vegetables are tossed together in a sweet and spicy dressing and served with a warm baguette and hummus on the side.

Allergens: Gluten, Soy, Sesame, Wheat
Cauliflower Couscous
In collaboration with

Végé-Gourmand

by Linda Montpetit, Dietitian, P.Dt

Ingredients

270 ml
Black Beans
1/2
Red Bell Pepper(s)
2
Green Onion(s)
10 g
Cilantro
1/2
Lime(s)
1/2
Cauliflower(s)
2 tbsp
Olive Oil (not included)
1 tbsp
Cider Vinegar
1 tbsp
Tamari Sauce
10 ml
Maple Syrup
1/4 tsp
Crushed Red Pepper Flakes
2
Mini Baguette(s)
114 g
Hummus
Nutritional facts
Per serving
Amount / Serving
Calories
560 kcal
Total fat
31 g
Saturated Fat
5 g
Sodium
1 g
Total Carbohydrate
61 g
Fiber
9 g
Sugar
14 g
Proteins
14 g

Instructions

Recipe 2318, Step 1
1

Prepare the ingredients

Preheat oven to 400°F

Rinse and drain the black beans.

Chop the red pepper, the green onion and the cilantro.

Juice the lime.

Recipe 2318, Step 2
2

Make the cauliflower couscous

Break the cauliflower into pieces, and with a knife, chop the pieces as little as you can, to make the couscous.

Recipe 2318, Step 3
3

Make the salad

Mix all the vegetables and the beans with the cauliflower couscous in a big salad bowl.

Recipe 2318, Step 4
4

Make the dressing

In a bowl, mix 2 Tbsp of olive oil (double for 4 ppl.), the cider vinegar, the tamari, the lime juice, the maple syrup and the red pepper flakes.

Recipe 2318, Step 5
5

Finish the dish

Place the bread in the oven and bake for about 4 minutes, until golden.

Mix the dressing with the salad.

Recipe 2318, Step 6
6

Serve

Serve the salad with the bread and the hummus.