Mediterranean Cauliflower Couscous with Grilled Tarragon and Lemon Shrimp

 In Recipes

This is a grain-free dish and a great way to get more veggies into your plate. Just make sure to wash all your produce with Eat Cleaner Fruit + Vegetable Wash first.

 Watch me whip up this sumptuous dish on Periscope!



Mediterranean Cauliflower Couscous with Grilled Tarragon and Lemon Shrimp


Small head of cauliflower, cut into small florets
2  Tablespoons Pitted green olives (I use Castelvetrano because they’re sweet), chopped
4 miniature sweet bell peppers, diced
4 cloves roasted garlic, minced
2 Tablespoons dry roasted cashews
1 lemon, juiced
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground chili flake
Dash of Kosher salt
1 teaspoon dried tarragon
1 Tablespoon red palm oil, grape seed oil or ghee
1 lb. wild caught or sustainably farmed shrimp, cleaned and de-veined
  1. In a food processor, pulse cauliflower florets until they resemble a fine couscous-like grain. Transfer to a medium bowl.
  2. Add chopped bell pepper, olives, garlic and cashews.  Season with cumin, white pepper, half the juiced lemon and Kosher salt.
  3. In a separate bowl, combine shrimp with remaining lemon juice, tarragon, dried red pepper flake and a dash of Kosher sea salt.
  4. In a skillet, melt half of preferred cooking fat and cook couscous mixture over medium heat for about 3 minutes, or until fragrant.  On a flat grill, melt remaining cooking fat and cook shrimp for 2 minutes on each side.
  5. Arrange couscous mixture on a platter and layer shrimp on top.  You can add a few more chopped olives for a nice pop of color. Enjoy!



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