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

Prep: 5 min
Cook: 10 min
Total: 15 min

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.