Broccoli Cauliflower Couscous Lettuce Cups (Paleo, Vegan)

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This fresh vegan and paleo lettuce cups stacked with lemon herb couscous and broccoli and cauliflower.

The days are getting longer and more sun-filled and breezier and balmier nights, and that can only mean one thing-this summer is finally here.

Although we still have a little bit of June gloom to get through before we technically hit of the summer, I get a head start on my favorite season of the year.  That means it's time for lighter FARE, light filled with fresh fresh vegetables such as lettuce cups couscous is broccoli and cauliflower.

BROCCOLI CAULIFLOWER COUSCOUS LETTUCE CUPS (PALEO, VEGAN)

20 min

Preparation time

20 min

Total time

Materials

• 1 small head broccoli, separated into petals
• 1 small head cauliflower, separated into petals
• ¼ Cup flat leaf parsley, finely chopped
• ¼ Cup mint leaves, finely chopped
• 1-2 small green onions, thinly sliced
• 1 teaspoon finely grated lemon rind
• 1 tablespoon/15 ml fresh lemon juice
• 2 tbsp/30 ml olive oil-extra virgin
• 1/4 TSP sea salt fine
• 1 bunch radishes, thinly sliced
• 2 tablespoons/14g pistachios, finely chopped
• Butter lettuce leaves to serve

Instructions

1. Pulse of cauliflower in a food processor until the rice-like in texture. Remove the food processor and pulse until Broccoli Rice-like in texture. Transfer to large bowl and fold in the chopped parsley, mint, green onion, lemon zest, lemon juice, olive oil and salt. Add turnips and pistachios and gently toss to coat. Taste and season with additional salt, if needed.
2. Compose, arrange the lettuce leaves on a serving platter butter and spoon the couscous mixture into each Cup.

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