Cauliflower Couscous with Shrimp

Cauliflower Couscous with Shrimp

Cook

mins
Difficulty
Makes
Marinate time

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Prep

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serves

people

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.