Name: Cauliflower couscous with mushrooms & bell pepper
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 1⁄2 piece Onion; 1 clove Garlic; 1⁄2 piece Red pepper (sweet); 1⁄4 piece Lemon (the juice); 200 g Cauliflower; 1 Tbsp Fresh parsley; 2 Tbsp Olive oil (mild); 125 g Brown mushrooms; 1⁄2 Tbsp Herbs de Provence blend; 50 g Shiitake mushrooms

Fruit

Nightshade

Citrus

PiT voeding & energie

Food processor

Lunch

Dinner

Paleo

Vegetarian

Vegan

Sirtfood

Cauliflower couscous with mushrooms & bell pepper

 Chop the onion. Peel the garlic cloves and chop finely. Clean the mushrooms and cut into slices. Cut the bell pepper into cubes. Make couscous from the cauliflower in the food processor. Chop the parsley. 

 Okay, not sulking now, but wok nice and fast. Heat oil in a wok or deep frying pan. 

 Fry the onion and add the garlic. Then put the bell pepper, mushrooms and the Provencal herbs in the pan and fry for 5 minutes. 

 Spoon the cauliflower and parsley into the chicken mixture. 

 Ready? Time to taste. Season with the lemon juice, salt &amp; pepper. 

 Spoon directly onto the plate from the pan. 

Cauliflower couscous with mushrooms & bell pepper

Cauliflower couscous with mushrooms & bell pepper

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