Season cauliflower couscous with fresh Mediterranean flavors like olives, capers, lemon, and parsley, and top with garlicky shrimp!
This light and refreshing dish is filled with nutrients, thanks to ingredients like anti-inflammatory turmeric and immune-boosting vegetable broth. It’s a simple, low-carb recipe you can make in just 30 minutes. Plus, you can serve it hot or cold and enjoy it anytime of the year!
Prepping The Cauliflower
To make this couscous grain-free, we used cauliflower pearls instead of traditional wheat-based semolina. You can buy packaged cauliflower pearls at your local grocery store, or make your own by pulsing four cups of cauliflower florets in a blender on high for 30 seconds. This will create large pearls that mimic the original texture of fluffy couscous.
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Adding Mediterranean Flare
We bring this cauliflower couscous to the next level by adding bright Mediterranean flavors like cherry tomatoes, briny black olives, salty capers, and juicy garlic shrimp.
While the tomatoes marry with the other salty flavors, we simmer the couscous in nutrient-rich veggie broth. For the best quality veggie broth, we recommend making your own using leftover scraps from your fridge. Just make sure to make it advance, since it takes about two hours to simmer. If that’s too much work, just use store-bought broth instead. Beef or chicken broth will work well, too!
Why Turmeric Is Key
To make this recipe even more nutritious, we sprinkle in a bit of anti-inflammatory turmeric as a gut-nourishing bonus. This superfood spice also lends a bright color to the cauliflower couscous.
Helpful Tips To Get Started:
- Spice it up. Add a pinch of paprika or chili powder to crank up the heat a little.
- Try it chilled. While this cauliflower couscous is great warm, you can also enjoy it straight out of the refrigerator.
Mediterranean Cauliflower Couscous with Shrimp
Mediterranean Cauliflower Couscous with Shrimp
Felicia LimTools
- Medium mixing bowl
- Large skillet
- Medium pot
- Large mixing bowl
Ingredients
- 2 cups halved cherry tomatoes
- 1/3 cup black olives, pitted and sliced
- ¼ cup drained capers
- 1 t freshly ground black pepper
- 1 T olive oil
- 1 lb large shrimp, peeled and deveined, tails off
- ¼ t salt
- 1 T chopped garlic
- 3 cups cauliflower pearls
- ½ t turmeric
- 2 cups vegetable broth
- 1 T fresh lemon juice
- 4 lemon wedge slices, for garnish
- 1 T chopped parsley, for garnish
Instructions
- In a medium bowl, mix together the cherry tomatoes, olives, capers, and black pepper. Set aside.
- Heat the olive oil in a skillet over medium heat. Season the shrimp with salt, then add to the hot skillet in a single layer. Let them cook for at least 4 minutes on each side, then stir in the chopped garlic. Cook for 2 more minutes, then remove from the heat and set aside.
- While the shrimp is cooking, mix the cauliflower pearls with turmeric and vegetable broth in a medium pot and bring to a boil over high heat. Reduce the heat to low and continue cooking until the cauliflower is tender and most of the liquid is gone. Drain the cauliflower to remove any excess liquid.
- In a large mixing bowl, combine the cooked cauliflower with the reserved tomato mixture. Top with garlic shrimp and drizzle lemon juice on top. Garnish with lemon wedges and chopped parsley. Serve hot.
Looking for Paleo ingredients? Here are a few we’d recommend:
Black pepper (Frontier)
Olive oil (Sky Organics)
Turmeric (Simply Organic)
If you liked this recipe, you’ll love the variety of delicious, simple, and gourmet meals in Paleo Eats. Enjoy healthy yet hearty Paleo meals like Mongolian Red Pepper Beef, Pulled Pork, Bacon Bars, and more. Get your copy HERE.
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