MEDITERRANEAN CAULIFLOWER COUSCOUS SALAD

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cauliflower

  Raw

  3 cup chopped, or 321g

• Salt

  Table

  1 tsp or 6g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Parsley

  Raw

  ⅔ cup or 40g

• Cranberries

  Sweetened, dried

  ½ cup or 61g

• Figs

  Water pack, solids and liquids, canned

  ⅓ cup or 83g

• Onions

  Raw

  ⅓ cup, sliced or 38g

• Onions

  Young green, tops only

  4 stalk or 48g

• Dill

  Fresh

  1 tbsp or 0.6g

• Chum salmon

  Fish, raw

  16 oz or 454g

Directions

1. (source: https://autoimmunewellness.com/mediterranean-cauliflower-couscous-salad/)
2. Heat olive oil in a large stainless steel pan over medium heat. Add riced cauliflower to the pan and season with sea salt. Saute for 5 minutes, tossing only every 2 minutes to prevent sticking, until lightly browned and tender. Ensure you do not overcook the rice or it will be mushy. Set the cooked cauliflower rice aside to cool completely. You may do this by leaving it at room temperature for 30 minutes or by scooping onto a plate and placing in the refrigerator until cooled. Meanwhile, combine the remaining salad ingredients in a serving bowl. Toss in the cooled and cooked riced cauliflower. Cook salmon using desired method and serve with/atop the rice.