EIWITRIJK RECEPT · FASE 3 · LUNCH

Cauliflower couscous side dish with feta

Fresh cauliflower couscous with chickpeas and feta, a protein-rich side dish for Phase 3.

20 min totaal 2 porties 300 kcal p.p. 18 g protein
Cauliflower couscous side dish with feta

This cauliflower couscous side dish with feta brings Mediterranean freshness to your plate. Grated cauliflower forms a light, grainy base which you briefly pan-fry dry, then chickpeas, fresh mint and parsley add colour and flavour. Crumbled feta makes the whole thing rich and savoury, with a refined appearance.

In Phase 3, the balance can be a bit more generous, and this dish plays nicely into that. The chickpeas provide slow-release carbohydrates and fibre, whilst feta and pulses together create a solid protein component. That structure fits well with a protein diet, because the protein and fibre keep you satisfied for longer whilst the carbohydrates fuel your energy. So you eat varied and in balance.

Lovely with grilled chicken breast, a piece of roasted fish or as a standalone light lunch.

Zo maak je het

  1. Grate the cauliflower to couscous size and cook for two minutes in a dry pan.
  2. Let the cauliflower cool in a bowl.
  3. Mix through the chickpeas, mint and parsley.
  4. Toss through the olive oil and lemon juice.
  5. Sprinkle with feta and season with salt and pepper.

Bewaren

Keep the side dish covered in the fridge and eat within two days. It tastes best served cold or at room temperature.

Variatietips

Try swapping the feta for crumbled goat's cheese or add pomegranate seeds for a sweet, fresh touch. Roasted pine nuts add extra crunch.

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