Parsley Lemon “Couscous”


This was absolutely perfect with my Mediterranean Chicken.  It was VERY easy, and so flavorful.


  • 1 large head of cauliflower, broken down into large chunks
  • 3 tbsp fat (bacon fat, duck fat, ghee…)
  • 1/3 cup chicken broth
  • 4 Tbsp fresh parsley, chopped
  • zest from one lemon
  • Juice from 1/2 lemon
  • salt


In a food processor (not a vitamix) pulse the cauliflower until there are no longer large chunks. You may need to do this in batches depending on the size of your processor.  Melt the fat in a skillet and add the cauliflower and broth.  Simmer over medium-high heat for 8 minutes, stirring occasionally.  Add the zest, lemon juice, parsley, and salt (1/8 tsp or more depending on your taste).


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