Although I don’t officially start this new way of meal preparation/eating until tomorrow, I loaded up on fresh fruit and veggies yesterday and have been prepping some stuff for the next few days. One of the things I was anxious to try was Melissa Joulwan’s “fouscous,” faux couscous made from cauliflower. Although recipe from her blog is a sweet version (with dried fruit and nuts), she mentions at the very end a few ingredients that you could use to make something more along Mediterranean lines: olives, tomatoes, cucumbers, dressed with olive oil and fresh lemon juice. Since I’m a sucker for salty olives and I just received another delicious boatload of Meyer lemons yesterday, I wanted to make that one.

The recipe couldn’t be any easier. Pulse a head of cauliflower in the food processor until it resembles the texture of couscous then zap it in the microwave for 5 minutes or so, add your other ingredients (I used cucumber, Spanish olives, and tomato–all diced small), and top if all off with a ratio of 1:1 olive oil and lemon juice. This is what mine turned out looking like and I can’t wait to enjoy some alongside a bowl of Curried Broccoli soup for lunch!

Mediterranean Fouscous

See Melissa’s site for the official recipes.

P.S. I used to love to take Ina Garten’s “Curried Couscous” to potlucks and a quick glance at the recipe looks like it could very easily be adapted for paleo. Look for a modified version on Plan to Eat soon!