From the chef at www.whathappensinmykitchen.com: Before I stopped eating gluten, I had a specialty couscous salad I used to make every second day. I can't say I'll ever be able to replace it, but this certainly comes close! And getting this many raw veggies in one serving is an added bonus.
Cauliflower, one small or medium head
1 large tomato, or two small, diced
1/2 cup cucumber, diced
1/2 cup black olives, pitted and chopped (I love black olives, so I used extra. Raw foodies, use sundried olives)
Juice of half a lemon
1 tablespoon olive oil
A few sprigs fresh parsley, finely chopped
A few sprigs fresh mint, finely chopped
A few sprigs of fresh basil, finely chopped
Salt and pepper to taste
Put cauliflower in the food processor and pulse until fine like rice. Put in a bowl and mix together with tomato, cucumber, olives, parsley, basil and mint. Add juice of lemon as desired, olive oil and salt and pepper to taste.
This deliciously simple recipe and photo courtesy of www.whathappensinmykitchen.com, found here.