Home > Recipes > Low Carb Israeli “Couscous” With Peas, Herbs & Feta

Kevin Curry

Low Carb Israeli “Couscous” With Peas, Herbs & Feta

Are you on a low-carb diet these days? Good news! Here’s one of my favorite Israeli couscous salad mixes! Low-carb Israeli couscous with peas, herbs, and feta coming right up!

Couscous originates from Berber that means well-formed, well-rolled, or rounded. It’s a Northwest African staple dish of small steamed balls of grounded durum wheat semolina. It is usually served with spooned stew on top.

Keto cauliflower couscous salad is very simple and takes only a total of more or less 15 minutes to make. First, on a nonstick skillet, caramelize onions on butter or olive oil.

Instead of wheat couscous, add cauliflower couscous and vegetable broth. Season with sea salt and pepper then mix in peas. Fold in feta cheese and fresh herbs like parsley, mint, and a squeeze of lemon juice. Giving it a lighter, yet delicious vegetable side dish for your meal prep, packed with lots of nutrition such as potassium, dietary fiber, protein, vitamin C, calcium, magnesium, and iron.

Enjoy this keto recipe with your choice of protein. You may want to check out my Quick Italian Balsamic Chicken Recipe that’s a perfect pair for this dish.

So, what are you waiting for? Try this dish and share it with your family and friends! Let us know your thoughts on this by leaving a comment below or sending me an email.

I love reading your comments and emails on how you enjoyed the dishes I make and how it worked out for you. It inspires and motivates me to work harder in my kitchen to provide healthier versions of the food we love to eat.

Being able to help you achieve your fitness and weight loss goals easier without depriving yourselves of yummy and filling foods is a dream come true for me.

Enjoy this recipe and Have a great day!

Ingredients for 5 servings

  • 1 tablespoon butter (OR olive oil)
  • 1/2 cup chopped (white) onion
  • 1 1/2 lb cauliflower pearls or crumbles (about 1 large head of cauliflower)
  • 6 tablespoons low sodium vegetable broth
  • 1 cup frozen peas
  • 1/2 cup feta crumble (OR goat cheese crumble)
  • 1/4 cup chopped mint (or more/less to taste)
  • 1/4 cup finely chopped parsley (or more/less to taste)
  • juice from 1/2 lemon (or more to taste)
  • sea salt & pepper to taste


Step 1

Set a nonstick skillet on medium heat.  Add butter.  Once it melts, toss in the onions and caramelize for 3 to 5 minutes, until the edges turn brown and translucent.

Step 2

Add cauliflower pearls to the skillet, along with a pinch of sea salt & pepper and the vegetable broth.  Reduce the heat to low, then cover and cook for about 6 minutes so the cauliflower softens.

Step 3

Remove the lid and fold in frozen peas.  Mix together for about 2 minutes, then remove the skillet from the heat.

Step 4

Fold in feta cheese, parsley and mint.  Squeeze in lemon juice, then season to taste with sea salt & pepper.

Step 5

Enjoy this meal with your choice of protein, such as my quick Italian balsamic chicken recipe.

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Prep 5min
Cook 10min
Total 15min

Nutrition per serving

About Kevin - author


Hey, I'm Kevin

My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.

By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!