Cauliflower Couscous with Shrimp

Cauliflower Couscous with Shrimp

This Cauliflower Couscous with Shrimp recipe will become a regular after you've made it once! Find out all the required ingredients and cook instructions here.
  • 15 MINS

    Cooking Time

  • 10 MINS

    Prep Time

  • 4 People


  • 1 head cauliflower, cut into small florets (about 5 cups/ 1.25 L florets)
  • 2 Tbsp. (30 mL) oil, divided
  • 12 ounces (350 g) uncooked large shrimp, peeled and deveined
  • 1 clove garlic, chopped
  • 1 Knorr® Vegetable Bouillon Cube, crumbled and dissolved in 1/2 cup (125 mL) hot water
  • 1 small onion, chopped
  • 2 cups (500 mL) baby spinach leaves

  1. Place cauliflower in food processor and pulse just until rice-size pieces form; set aside (or finely chop cauliflower by hand).

  2. Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, until shrimp turn pink, about 3 minutes, adding garlic during last 30 seconds of cook time; remove and set aside.

  3. Add cauliflower, Knorr® Vegetable Bouillon Cube mixture, onion and remaining 1 tablespoon (15 mL) oil to same skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until moisture is nearly evaporated. Continue cooking, stirring occasionally, until cauliflower begins to brown, about 5 minutes. Stir in shrimp and spinach until wilted.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 180.0
Calcium (g) 10.0 %
Carbohydrates (g) 12.0 g
Fat (g) 8.0 g
Fiber (g) 3.0 g
Iron (g) 10.0 %
Protein (g) 16.0 g
Saturated Fat (g) 1.5 g
Sodium (g) 1030.0 mg
Sugar (g) 4.0 g
Trans Fat (g) 0.0 g

See nutrition information for sodium content.\nTip: For a twist, try substituting baby kale for the spinach.

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