Love couscous, but can’t have the gluten? Couscous is actually a pasta that looks like tiny little grains. For those of you who choose not to eat gluten or cannot consume it, using grated cauliflower is a great alternative. I highly recommend to grate the cauliflower; trying to chop it will take forever and grating will yield smaller, more couscous-like pieces. The lemon dill sauce adds a nice “zing” to this Mediterranean-inspired combination of flavors.

Ingredients for Couscous:
1 1/2 heads of cauliflower
1 cup chickpeas
1/4 cup chopped red onion
1 cup chopped curly or Italian parsley
1 large tomato, chopped
1 tsp paprika
2 tbsp freshly minced garlic
1/2 tsp ground black pepper
1/4 tsp dried oregano
2 tbsp olive oil

Make Couscous:
Break the cauliflower off into large florets and grate into a large mixing bowl. Stop grating each floret when you reach the stems. Chop tomato, parsley and onion and set aside. Heat olive oil in a large skillet to medium high heat. When oil is hot, add garlic and sautee about 5 minutes. Add cauliflower, paprika, black pepper and oregano and gently fold spices into cauliflower. Cook cauliflower until lightly browned, stirring frequently to keep it from sticking. Once browned, add to a large mixing bowl and add parsley, tomato and onion. Mix to incorporate. Serve with a drizzle of lemon dill sauce.

Ingredients for Lemon Dill Sauce
1/3 cup unsweetened plain soy yogurt (or plain unsweetened Greek yogurt)
1 tbsp lemon juice
1 tsp dried dill
1/4 tsp black pepper

Make Sauce:
Mix all ingredients together and chill until ready to use.