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Cauliflower Couscous with Shrimp

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%
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Bouillon Vegetable Cube

Vegetable Bouillon Cubes

Knorr cubes and instant stock mixes are easy to use, quick to dissolve and add rich deep flavour to your soups, stews, sauces, gravies and risottos. View details

  • 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.