So I know.
Really I know.
I have mentioned quite a few times over the past few weeks that I am doing this get.healthy.stop.eating.so.many.cookies.challenge. I know it is so annoying when people always talk about what diet they are on or how many miles they ran today.
And believe you me, this blog is not going to get all diet/exercise on you but obviously, it does showcase what I eat.
One of the areas of focus on this challenge is to eat 3-4 servings of veggies today.
Before I started this I thought I already had that eating vegetables down pack.
But when you actually write down what you eat each day getting 3-4 half cup servings of veggies is hard.
Like really hard.
Like you have to eat veggies with breakfast, lunch AND dinner and snacks too.
But I am doing it.
I am throwing fistfuls of spinach in my smoothies. And choosing two veggies for my side dish with dinner, instead of pairing my veg with rice or pasta.
I am eating carrots and celery for snacks and piling lettuce and tomatoes on my sandwiches at lunch.
But still some days I sit down to write what I ate that day and still haven’t eaten 2 cups of veggies.
But I was wrong!
Shockingly this salad is 100% veggies, no couscous involved.
Genius and perfect for anyone and everyone trying to cram more veggies in their mouths.
I totally loved this salad. The grated cauliflower was exactly the same consistency as couscous. Not only that it is so refreshing and light, yet crunchy and full of an assortment of flavors. I have enjoyed this salad with grilled chicken or fish for dinner, or completely on its own for a snack or lunch.
So you should do it.
Eat more veggies! Eat more veggies!
PS: I apologize for the over.use.of.periods.to.break.up.sentences. today. #annoying
One Year Ago: Classic Red Beans and Rice
Two Years Ago: Cranberry Pumpkin Bread
Three Years Ago: Boursin Cheese, Spinach and Pecan-Stuffed Chicken Breasts
Raw Cauliflower Couscous
Prep Time: 15-20 minutes Wait Time: 1 hour Serves: 4
1 head cauliflower, grated (approximately 4 cups)
2 medium carrots, finely diced
1/2 large red pepper, finely diced
3 tablespoons minced red onion
4 tablespoons parsley, chopped
3 tablespoons olive oil
3 tablespoons sundried tomato, finely diced
2 lemons, juiced and zested
1 tablespoon capers, minced
½ teaspoon salt
½ teaspoon pepper
Combine all the ingredients in a large bowl and toss until well combined. Chill for at least 1 hour before serving.
Other recipes you might enjoy:
Couscous Salad with Chickpeas
Southwestern Corn and Black Couscous Salad with Cilantro Lime Vinaigrette