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Fig, Spinach, Israeli Couscous & Cauliflower “Couscous” Salad

This is the perfect salad that uses cauliflower rice as a low carb option and is loaded with figs and spinach. 
Course Salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 300kcal

Ingredients

Cauliflower Rice

  • 1/4 head cauliflower cut into large chunks

Couscous

  • 1 tsp olive oil
  • 1/2 cup Whole Wheat Israeli Couscous
  • 1/2 cup plus 1 tbsp hot water
  • Pinch salt

Salad

Dressing

Instructions

Cauliflower Rice

  • Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4 full at a time. Pulse until its broken into couscous sized pieces.

Couscous

  • Heat the teaspoon of oil in a pan or pot over medium heat. Add the real Israeli couscous and stir until toasted and golden brown, about 5 minutes. Add in the hot water and bring to a boil. Once boiling, reduce the heat to a simmer, cover and cook until the liquid has absorbed, about 10 minutes.

Salad

  • Heat the pan over medium high and add in the 2 tsp of oil. Toss in the spinach and 2 tablespoons of water. Put the lid on and let it cook on low for 2 minutes. Add in the cauliflower couscous, put the lid back on and cook for another 2 minutes until the spinach is wilted and the cauliflower is tender.

Dressing

  • Transfer figs, honey, balsamic vinegar, oil and salt and pepper to a blender. Puree until smooth.

Assembly

  • Mix together the couscous, cauliflower and spinach mixture, and diced figs and toss with a few tablespoons of the dressing. Transfer to a bowl or serving container and top with toasted almonds, chevre and lemon zest. Serve with the remaining dressing.

Nutrition

Calories: 300kcal