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  1. Meals & Cooking
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  3. Cauliflower Couscous with Paprika Shrimp

Cauliflower Couscous with Paprika Shrimp

This is a delicious 20-minute meal you'll feel great about eating.
By Woman's Day Kitchen Published: Mar 23, 2015
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cauliflower couscous with paprika shrimp
Chris Court; Food stylist: Justine Poole; Prop stylist: Lucy Tweed
Yields:
4
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
273
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Cauliflower contains vitamin C and fiber, both of which work to lower blood pressure and balance your mood.

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Ingredients

  • 1 medium head cauliflower (about 1 3/4 pounds)
  • 3 Tbsp. olive oil
  • 1/2 cup dried apricots (or 3 fresh), roughly chopped
  • kosher salt
  • Pepper
  • 2 Tbsp. fresh lemon juice
  • 20 large shrimp, peeled and deveined
  • 1 tsp. paprika
  • 1/2 seedless cucumber, cut into 1/2-inch pieces
  • 1/4 cup fresh mint leaves, roughly chopped

Directions

    1. Step 1Remove and discard any leaves from the cauliflower. Thinly slice the head and place it in the bowl of a food processor. Roughly chop the thick stems and add them to the food processor. Pulse the cauliflower until it is finely chopped and resembles couscous (re-pulse any big pieces separately, if necessary).
    2. Step 2Heat 1 tablespoon oil in a large skillet over medium heat. Add the cauliflower, apricots, and 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until the cauliflower is beginning to soften, 2 to 3 minutes. Transfer to a large bowl and toss with the lemon juice and 1 tablespoon oil.
    3. Step 3Wipe out the skillet and heat the remaining tablespoon oil over medium heat. Season the shrimp with paprika and 1/4 teaspoon salt. Working in batches, cook the shrimp until opaque throughout, 1 to 2 minutes per side.
    4. Step 4Add the cucumber and mint to the cauliflower and toss to combine. Serve with the shrimp.
From: Woman's Day US
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