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Cauliflower Couscous with Shrimp

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  • 1 head cauliflower, cut into small florets (about 5 cups/1.25 L florets)
  • 2 Tbsp. (30 mL) Becel® 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories180
Calories from Fat70
Total Fat8g
Saturated Fat1.5g
Trans Fat0g
Cholesterol110mg
Sodium1030mg
Total Carbs12g
Dietary Fiber3g
Sugars4g
Protein16g
Calcium10%
Iron10%
Vitamin C130%
Vitamin A40%

  • 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.