27+ Delicious Keto Couscous Recipes You’ll Love

Couscous has long been a favorite in kitchens around the world—fluffy, fast to cook, and versatile enough to complement just about any dish.

But if you’re living a keto or low-carb lifestyle, traditional couscous (made from semolina wheat) is off the table.

That doesn’t mean you have to give up on this comforting dish entirely.

With a little creativity, you can enjoy the texture and satisfaction of couscous—without the carbs!

In this roundup, we’ve gathered 27+ keto couscous recipes that reinvent the classic using cauliflower rice, hearts of palm, or miracle rice.

From spicy sausage and kale to fresh shrimp and sun-dried tomato blends, these low-carb recipes are packed with flavor, nutrients, and that satisfying “grainy” texture you crave—without kicking you out of ketosis.

Whether you’re meal-prepping for the week or planning a dinner party, these dishes are adaptable, delicious, and proof that keto can be anything but boring.

27+ Delicious Keto Couscous Recipes You’ll Love

With 27+ keto couscous recipes at your fingertips, you’ll never run out of ways to mix up your low-carb meals.

These recipes go far beyond plain cauliflower rice—they bring bold global flavors, protein-packed pairings, and fresh veggies to your plate in creative, exciting ways.

Whether you’re craving Mediterranean, spicy, savory, or light and fresh, there’s something in this list to match every mood and every meal.

Cauliflower Couscous with Lemon-Herb Grilled Chicken

This refreshing and zesty keto couscous dish swaps out carb-heavy grains for finely riced cauliflower.

It pairs perfectly with lemon-herb grilled chicken for a light, protein-packed meal that’s perfect for lunch or dinner. Bright, herby, and full of texture, it brings together clean flavors with satisfying nourishment.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1/4 cup chopped fresh parsley
• 1 tbsp chopped mint
• 1/2 lemon, juiced
• Salt and pepper, to taste

For the grilled chicken:

• 2 boneless chicken breasts
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Prepare the chicken: In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes.
2. Grill the chicken: Grill over medium heat for about 6–7 minutes per side or until fully cooked. Let rest before slicing.
3. Make the cauliflower couscous: In a pan, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add riced cauliflower and cook for 5–6 minutes until tender. Stir in parsley, mint, lemon juice, salt, and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with sliced grilled chicken. Garnish with extra herbs if desired.

This recipe is a perfect example of how low-carb eating doesn’t mean sacrificing flavor.

The cauliflower mimics the texture of couscous beautifully, and when paired with juicy grilled chicken, it becomes a meal that’s both hearty and wholesome.

Keto Couscous Tabbouleh Salad with Avocado

Inspired by the classic Mediterranean dish, this keto-friendly tabbouleh uses riced broccoli instead of couscous, making it both vibrant and nutrient-dense.

With avocado for creaminess and lemon for brightness, this salad is fresh, tangy, and satisfying—perfect as a light main or a zesty side.

Ingredients:

• 2 cups broccoli rice (lightly pulsed in a food processor)
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup chopped parsley
• 2 tbsp chopped mint
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. Lightly steam the broccoli rice for 2–3 minutes until just tender, then let it cool completely.
2. In a large bowl, combine the cooled broccoli rice, cucumber, tomatoes, avocado, parsley, and mint.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine. Chill for 10–15 minutes before serving for best flavor.

This dish reimagines a Mediterranean favorite with a keto twist, preserving the fresh and herbaceous character while cutting the carbs.

The broccoli base is light and versatile, while creamy avocado and bright lemon tie everything together in perfect harmony.

Spicy Keto Couscous Bowl with Shrimp and Coconut Curry Sauce

Take your taste buds on a journey with this bold and flavorful keto couscous bowl, made with hemp hearts instead of grains.

These tiny seeds have a couscous-like texture and are packed with protein and healthy fats. Tossed with spiced shrimp and topped with a luscious coconut curry sauce, this bowl is indulgent yet clean.

Ingredients:

For the hemp heart couscous:

• 3/4 cup hemp hearts
• 1 tbsp olive oil
• 1/4 cup chopped cilantro
• 1 green onion, sliced
• Salt to taste

For the shrimp:

• 10 large shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne (optional)
• Salt and pepper

For the curry sauce:

• 1/2 cup full-fat coconut milk
• 1 tsp red curry paste
• 1/2 tsp garlic powder
• 1/2 tsp ginger powder
• Salt to taste

Instructions:

1. Prepare the couscous: In a bowl, mix hemp hearts, olive oil, cilantro, green onion, and salt. Set aside.
2. Cook the shrimp: Toss shrimp with spices. Heat coconut oil in a pan and sauté shrimp for 2–3 minutes per side until cooked through.
3. Make the sauce: In a small saucepan, warm the coconut milk with red curry paste, garlic, ginger, and salt. Simmer for 5 minutes, stirring occasionally.
4. Assemble the bowl: Spoon hemp heart couscous into a bowl, top with shrimp, and drizzle generously with coconut curry sauce. Garnish with extra cilantro if desired.

This recipe delivers a mouthwatering mix of textures and bold flavors.

The hemp hearts provide a nutty, couscous-like base, while the shrimp and curry bring spice and richness. It’s an energizing meal that satisfies cravings while keeping you well within keto guidelines.

Zucchini Couscous with Basil Pesto and Grilled Salmon

This dish replaces traditional couscous with finely grated zucchini, making for a light, low-carb base that pairs beautifully with the rich, aromatic flavors of basil pesto and perfectly grilled salmon.

It’s a refreshing, healthy choice that’s bursting with freshness and flavor, making it perfect for a light dinner or meal prep.

Ingredients:

For the zucchini couscous:

• 2 medium zucchinis, grated
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

For the basil pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper, to taste

For the salmon:

• 2 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• Lemon wedges for garnish

Instructions:

1. Prepare the pesto: In a food processor, combine basil, pine nuts, Parmesan, garlic, olive oil, salt, and pepper. Blend until smooth, adding more oil if needed for desired consistency.
2. Cook the salmon: Preheat the grill or a grill pan to medium-high. Drizzle olive oil over the salmon fillets and season with salt and pepper. Grill for about 4–5 minutes on each side until cooked to your liking.
3. Make the zucchini couscous: In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, then add grated zucchini. Cook for 3-4 minutes, stirring occasionally, until the zucchini softens. Season with salt and pepper.
4. Assemble the dish: Serve the zucchini couscous topped with a generous spoonful of basil pesto and grilled salmon. Garnish with lemon wedges.

This dish is a healthy, fresh, and vibrant way to enjoy salmon.

The zucchini couscous absorbs the pesto’s rich flavors, and the grilled salmon offers a perfect protein-packed component. It’s light but satisfying and full of healthy fats and nutrients.

Keto Couscous Stuffed Bell Peppers with Ground Turkey

A creative twist on stuffed peppers, this dish uses cauliflower rice instead of traditional couscous for a low-carb option.

The ground turkey filling is seasoned with aromatic spices and mixed with a blend of vegetables and cauliflower couscous, creating a hearty and satisfying meal that’s rich in flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 cup cauliflower rice (or riced cauliflower)
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 1/4 cup shredded cheddar cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the filling: In a large pan, sauté onions and garlic in olive oil over medium heat until softened. Add ground turkey, cumin, paprika, oregano, salt, and pepper, and cook until the turkey is browned. Add riced cauliflower and cook for 5 more minutes until tender.
3. Stuff the peppers: Stuff each bell pepper with the turkey mixture, pressing gently to pack the filling. Place the stuffed peppers in a baking dish.
4. Bake: Cover with foil and bake for 25–30 minutes, until the peppers are tender. If using cheese, remove the foil during the last 5 minutes and sprinkle cheese on top, then bake until melted.
5. Serve: Let the stuffed peppers cool for a few minutes before serving.

These keto-friendly stuffed bell peppers are a great option for a comforting yet low-carb meal.

The cauliflower rice serves as a perfect substitute for traditional couscous, while the seasoned ground turkey brings richness and flavor. The addition of cheese (optional) adds a creamy finish, making each bite satisfying and delicious.

Keto Couscous with Roasted Vegetables and Feta

This vegetarian-friendly keto couscous dish features a cauliflower rice base topped with roasted vegetables and crumbled feta cheese.

The hearty, roasted vegetables provide natural sweetness, while the tangy feta offers a salty contrast, making it a delightful combination of flavors and textures. This dish is perfect as a side or a light main course.

Ingredients:

For the roasted vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, diced
• 1/2 red onion, sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper, to taste

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper, to taste

For garnish:

• 1/4 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions:

1. Roast the vegetables: Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, and onion with olive oil, oregano, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes until tender and caramelized.
2. Make the cauliflower couscous: While the vegetables are roasting, heat olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Assemble the dish: Plate the cauliflower couscous and top with the roasted vegetables. Sprinkle crumbled feta cheese over the top and garnish with fresh parsley.

This simple yet flavorful dish is perfect for anyone looking to enjoy the flavors of roasted vegetables and feta while keeping carbs low.

The cauliflower couscous gives you a light, satisfying base, and the roasted vegetables add a smoky sweetness that pairs beautifully with the tangy feta. It’s a fantastic option for a healthy, Mediterranean-inspired meal.

Spaghetti Squash Couscous with Pesto Shrimp

This dish swaps out traditional couscous with the light and naturally sweet texture of spaghetti squash, making it a perfect keto-friendly alternative.

Paired with succulent shrimp tossed in a fresh homemade pesto sauce, this meal is both flavorful and satisfying. It’s ideal for a weeknight dinner or special occasion when you want something a little extra.

Ingredients:

For the spaghetti squash couscous:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• Salt and pepper, to taste

For the pesto shrimp:

• 10 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp homemade pesto (or store-bought)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the flesh with olive oil and season with salt and pepper. Place the squash halves face down on a baking sheet and roast for 40–45 minutes, or until tender.
2. Prepare the shrimp: Heat olive oil in a pan over medium heat. Season shrimp with salt and pepper, then cook for 2–3 minutes per side until pink and cooked through. Toss the shrimp with pesto and lemon juice.
3. Prepare the spaghetti squash couscous: Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Fluff the strands with a fork, and season with salt and pepper.
4. Assemble the dish: Plate the spaghetti squash couscous and top with the pesto shrimp. Garnish with extra pesto and fresh herbs if desired.

This dish is both light and rich, with the spaghetti squash mimicking the texture of couscous.

The pesto shrimp adds a vibrant and herby punch, making this dish an easy yet impressive meal that’s perfect for keto dieters.

Keto Couscous with Roasted Chicken and Garlic Cream Sauce

This rich and savory dish features cauliflower rice as a base for the “couscous,” topped with roasted chicken and a decadent garlic cream sauce.

It’s a hearty, comforting meal that feels indulgent without being loaded with carbs, making it a perfect keto-friendly dinner for anyone craving a satisfying, full-flavored meal.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp butter
• 1 garlic clove, minced
• Salt and pepper, to taste

For the roasted chicken:

• 2 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste

For the garlic cream sauce:

• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 2 garlic cloves, minced
• 1 tbsp butter
• Salt and pepper, to taste

Instructions:

1. Roast the chicken: Preheat the oven to 400°F (200°C). Drizzle olive oil over chicken thighs, and season with paprika, garlic powder, salt, and pepper. Roast for 35–40 minutes until the chicken skin is crispy and the internal temperature reaches 165°F (75°C).
2. Prepare the cauliflower couscous: While the chicken is roasting, melt butter in a pan over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Make the garlic cream sauce: In a small saucepan, melt butter and sauté the garlic for 1 minute. Add the heavy cream and chicken broth, and bring to a simmer. Let the sauce cook for 5 minutes, reducing slightly. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with roasted chicken. Drizzle with garlic cream sauce.

This dish is a comforting, rich meal that combines the heartiness of roasted chicken with the creamy, garlicky sauce and light cauliflower couscous.

It’s a perfect choice for those looking for a filling yet low-carb option.

Keto Couscous Stir-Fry with Beef and Veggies

This vibrant keto stir-fry uses cauliflower rice as a base for the “couscous,” and it’s loaded with beef and colorful vegetables, all stir-fried in a savory, soy-sauce-based marinade.

It’s quick to make, flavorful, and packed with protein, making it a great option for a keto meal when you want something savory and filling.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• 1/2 onion, diced
• 1 garlic clove, minced
• Salt and pepper, to taste

For the stir-fry:

• 1 lb beef sirloin, thinly sliced
• 2 tbsp soy sauce (or coconut aminos for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp ginger, grated
• 1/2 cup bell pepper, sliced
• 1/2 cup broccoli florets
• 1/4 cup carrots, julienned
• 2 tbsp sesame seeds (for garnish)

Instructions:

1. Prepare the cauliflower couscous: In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, and sauté for 2–3 minutes until softened. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper.
2. Make the stir-fry: In a separate pan, heat sesame oil over medium-high heat. Add the sliced beef and cook for 3–4 minutes until browned. Add soy sauce, rice vinegar, and grated ginger. Toss in the vegetables (bell pepper, broccoli, and carrots) and cook for another 5 minutes, until the vegetables are tender.
3. Assemble the dish: Plate the cauliflower couscous and top with the stir-fried beef and vegetables. Garnish with sesame seeds.

This stir-fry is quick, full of flavor, and packed with low-carb veggies and protein.

The cauliflower couscous provides a perfect base to soak up all the savory stir-fry juices, making it a filling and satisfying meal for anyone on a keto diet.

Keto Couscous with Spicy Sausage and Roasted Brussels Sprouts

This hearty and flavorful dish uses cauliflower rice as the “couscous” base and is topped with spicy sausage and roasted Brussels sprouts.

The spicy sausage brings a bold kick of flavor that pairs perfectly with the savory roasted vegetables. This dish is a satisfying, well-rounded meal that combines protein, healthy fats, and veggies.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the sausage:

• 2 spicy sausages (or Italian sausages)
• 1 tbsp olive oil

For the roasted Brussels sprouts:

• 1 lb Brussels sprouts, halved
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Prepare the Brussels sprouts: Preheat the oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25–30 minutes, stirring halfway through, until golden brown and crispy on the edges.
2. Cook the sausage: While the Brussels sprouts roast, heat olive oil in a pan over medium heat. Remove the sausage from its casing and crumble it into the pan. Cook until browned and cooked through, breaking it apart with a spoon as it cooks.
3. Make the cauliflower couscous: In a separate skillet, heat olive oil over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous, top with crumbled sausage, and serve with roasted Brussels sprouts on the side.

This keto-friendly dish is packed with flavor and texture, from the spicy sausage to the crispy Brussels sprouts.

The cauliflower couscous soaks up all the savory goodness, making each bite satisfying and full of bold flavors.

Keto Couscous with Bacon and Spinach Salad

This refreshing salad combines cauliflower rice as the base for couscous with crispy bacon and fresh spinach.

Tossed with a tangy vinaigrette, this salad is light yet satisfying, perfect for a quick lunch or as a side dish to any meal. The bacon adds a crunchy, smoky flavor that complements the spinach and cauliflower perfectly.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the salad:

• 4 cups fresh spinach, chopped
• 6 slices bacon, cooked and crumbled
• 1/4 red onion, thinly sliced
• 1/2 avocado, sliced
• 1/4 cup crumbled feta cheese

For the vinaigrette:

• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Make the cauliflower couscous: In a skillet, heat olive oil over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender, stirring occasionally. Season with salt and pepper.
2. Cook the bacon: In a pan, cook the bacon until crispy. Once done, crumble it into small pieces.
3. Prepare the salad: In a large bowl, combine chopped spinach, crumbled bacon, red onion, avocado, and feta cheese.
4. Make the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Pour the vinaigrette over the salad and toss gently to coat.
5. Assemble the dish: Plate the cauliflower couscous and top with the bacon and spinach salad.

This simple yet flavorful salad is the perfect balance of crisp and creamy, with the richness of bacon and feta offset by the freshness of spinach and avocado.

The cauliflower couscous adds a unique touch that makes the dish feel like a complete, low-carb meal.

Keto Couscous with Lamb and Mint Yogurt Sauce

This Mediterranean-inspired dish features cauliflower rice as the “couscous” base, paired with perfectly cooked lamb and a refreshing mint yogurt sauce.

The lamb adds a savory depth of flavor, while the mint yogurt sauce provides a cool, creamy contrast. This meal is rich, flavorful, and perfect for a satisfying dinner.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lamb:

• 1 lb ground lamb
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp cinnamon
• Salt and pepper, to taste

For the mint yogurt sauce:

• 1/2 cup Greek yogurt
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Cook the lamb: Heat olive oil in a skillet over medium heat. Add ground lamb and cook until browned. Add cumin, coriander, cinnamon, salt, and pepper, and cook for another 5 minutes until the spices are fragrant and the lamb is fully cooked.
2. Make the cauliflower couscous: In another skillet, heat olive oil over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Prepare the mint yogurt sauce: In a small bowl, combine Greek yogurt, chopped mint, lemon juice, salt, and pepper. Stir until smooth and well combined.
4. Assemble the dish: Plate the cauliflower couscous and top with the spiced lamb. Drizzle with the mint yogurt sauce for a creamy, refreshing finish.

This dish brings together the rich flavor of lamb with the cool and tangy yogurt sauce, creating a unique and satisfying keto meal.

The cauliflower couscous provides a light base that balances the spices of the lamb, while the mint yogurt sauce adds an aromatic freshness that ties everything together.

Keto Couscous with Lemon Herb Chicken and Asparagus

This bright and refreshing dish features cauliflower rice as a base for the couscous, topped with tender lemon herb chicken and roasted asparagus.

The citrusy and herbaceous chicken complements the earthy asparagus, creating a dish that’s light yet packed with flavor. Perfect for a low-carb lunch or dinner.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the lemon herb chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste

For the roasted asparagus:

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. Cook the chicken: Preheat the grill or a skillet over medium heat. Rub chicken breasts with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Cook for 6–7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
2. Roast the asparagus: Preheat the oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper, and roast for 15–20 minutes until tender and slightly crisp at the tips.
3. Make the cauliflower couscous: While the chicken and asparagus cook, heat olive oil in a pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous, top with sliced lemon herb chicken, and serve alongside roasted asparagus.

This dish brings together bright flavors from the lemon and herbs, making it a refreshing, low-carb meal.

The roasted asparagus adds a savory crunch, and the cauliflower couscous soaks up all the flavors, making each bite satisfying.

Keto Couscous with Shrimp and Avocado Salsa

This light and zesty dish features shrimp cooked in garlic and butter, served over cauliflower couscous with a fresh avocado salsa.

The creamy avocado pairs beautifully with the juicy shrimp, while the cauliflower couscous offers a subtle base for this refreshing, low-carb meal.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the shrimp:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp butter
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the avocado salsa:

• 2 avocados, diced
• 1/2 red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Make the avocado salsa: In a bowl, combine diced avocados, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper. Mix gently and set aside.
2. Cook the shrimp: Heat butter in a pan over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Season with salt and pepper.
3. Make the cauliflower couscous: In a separate skillet, heat olive oil over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with shrimp and a generous spoonful of avocado salsa.

This keto couscous recipe is perfect for warm weather, combining fresh flavors with the rich taste of garlic butter shrimp.

The creamy avocado salsa balances the shrimp’s richness and adds a refreshing touch, making it a great light meal.

Keto Couscous with Ground Beef, Mushrooms, and Spinach

This hearty keto couscous dish features cauliflower rice topped with savory ground beef, mushrooms, and spinach, cooked in a rich garlic and herb sauce.

It’s a filling meal that’s perfect for dinner, providing a great source of protein and healthy fats with lots of flavor.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the ground beef mixture:

• 1 lb ground beef
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup mushrooms, sliced
• 2 cups spinach, chopped
• 1 tsp dried thyme
• Salt and pepper, to taste

Instructions:

1. Cook the ground beef mixture: In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 2–3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Add the mushrooms and thyme, and cook for another 5 minutes until the mushrooms are tender. Stir in the spinach and cook for 2 minutes until wilted. Season with salt and pepper.
2. Make the cauliflower couscous: While the beef mixture is cooking, heat olive oil in a separate pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Assemble the dish: Plate the cauliflower couscous and top with the ground beef, mushrooms, and spinach mixture.

This dish is hearty, satisfying, and packed with rich flavors from the beef and mushrooms.

The spinach adds a nutritious green component, and the cauliflower couscous serves as a light, perfect base. It’s a filling and flavorful keto-friendly meal.

Keto Couscous with Grilled Salmon and Dill Yogurt Sauce

This light and refreshing dish features cauliflower rice as the base for couscous, topped with perfectly grilled salmon and a creamy dill yogurt sauce.

The rich flavor of the salmon combined with the cool, tangy sauce makes this a delightful low-carb meal that’s perfect for any season.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the grilled salmon:

• 2 salmon fillets
• 1 tbsp olive oil
• 1 tsp lemon zest
• Salt and pepper, to taste

For the dill yogurt sauce:

• 1/2 cup Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Grill the salmon: Preheat the grill or a grill pan over medium-high heat. Rub the salmon fillets with olive oil, lemon zest, salt, and pepper. Grill the salmon for 4–5 minutes per side, or until cooked to your desired doneness.
2. Make the cauliflower couscous: While the salmon cooks, heat olive oil in a pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until the cauliflower is tender. Season with salt and pepper.
3. Prepare the dill yogurt sauce: In a small bowl, combine Greek yogurt, fresh dill, lemon juice, salt, and pepper. Mix well until smooth.
4. Assemble the dish: Plate the cauliflower couscous and top with the grilled salmon. Drizzle with the dill yogurt sauce and garnish with additional dill if desired.

This keto dish combines the lightness of grilled salmon with the creaminess of the dill yogurt sauce.

The cauliflower couscous offers a perfect base to balance out the rich fish, creating a fresh and satisfying meal.

Keto Couscous with Turkey Meatballs and Tomato Basil Sauce

This hearty, comforting meal features cauliflower couscous topped with savory turkey meatballs and a deliciously fresh tomato basil sauce.

It’s a low-carb take on a classic Italian dish, offering all the flavors you love without the carbs.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the turkey meatballs:

• 1 lb ground turkey
• 1/4 cup almond flour
• 1 egg
• 2 tbsp parsley, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste

For the tomato basil sauce:

• 1 can (14 oz) crushed tomatoes
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Make the turkey meatballs: Preheat the oven to 375°F (190°C). In a bowl, combine ground turkey, almond flour, egg, parsley, minced garlic, salt, and pepper. Shape the mixture into small meatballs and place them on a baking sheet. Bake for 20–25 minutes, or until the meatballs are cooked through.
2. Prepare the tomato basil sauce: In a saucepan, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant. Add crushed tomatoes, oregano, fresh basil, salt, and pepper. Simmer the sauce for 10–15 minutes, stirring occasionally.
3. Make the cauliflower couscous: While the meatballs and sauce cook, heat olive oil in a pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous, top with turkey meatballs, and pour the tomato basil sauce over the meatballs. Garnish with additional basil if desired.

This dish offers a savory, comforting meal with tender turkey meatballs, rich tomato basil sauce, and light cauliflower couscous.

It’s a great keto alternative to traditional spaghetti and meatballs, full of flavor and texture.

Keto Couscous with Zucchini, Bell Peppers, and Feta

This simple yet flavorful dish features cauliflower couscous topped with roasted zucchini and bell peppers, finished with crumbled feta cheese for a creamy, salty kick.

The sweetness of the roasted veggies balances perfectly with the tangy feta, creating a colorful and satisfying meal.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the roasted vegetables:

• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the feta topping:

• 1/4 cup crumbled feta cheese
• 1 tbsp fresh parsley, chopped (optional)

Instructions:

1. Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the diced zucchini and bell peppers with olive oil, salt, and pepper. Spread the vegetables out on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized.
2. Make the cauliflower couscous: While the vegetables roast, heat olive oil in a skillet over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until tender. Season with salt and pepper.
3. Assemble the dish: Plate the cauliflower couscous and top with the roasted zucchini and bell peppers. Sprinkle with crumbled feta cheese and fresh parsley, if desired.

This dish is a great light and veggie-packed option that’s full of flavor and texture.

The roasted vegetables provide a naturally sweet taste, while the feta cheese adds a creamy and salty contrast, making it a perfect keto meal.

Keto Couscous with Grilled Chicken and Pesto

This vibrant and flavorful dish features cauliflower couscous topped with juicy grilled chicken and a rich, herby pesto sauce.

The combination of tender chicken and aromatic pesto makes this a refreshing, protein-packed meal that is perfect for lunch or dinner.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the grilled chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

For the pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/2 cup Parmesan cheese, grated
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Make the pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, olive oil, salt, and pepper. Process until smooth and creamy. Set aside.
2. Grill the chicken: Preheat the grill or a grill pan over medium-high heat. Rub chicken breasts with olive oil, garlic powder, oregano, salt, and pepper. Grill the chicken for 5–6 minutes per side, or until fully cooked through and golden brown.
3. Make the cauliflower couscous: While the chicken grills, heat olive oil in a pan over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with sliced grilled chicken. Drizzle with the pesto sauce for a flavorful, aromatic finish.

This dish is perfect for those looking for a light yet satisfying meal.

The pesto adds a burst of herby flavor that complements the grilled chicken and cauliflower couscous beautifully. It’s a delicious and nutritious meal that is simple to make.

Keto Couscous with Eggplant, Tomatoes, and Mozzarella

This Mediterranean-inspired keto couscous dish combines cauliflower rice with roasted eggplant, tomatoes, and creamy mozzarella.

It’s a delightful, fresh dish with a touch of richness from the cheese and the depth of flavor from the roasted vegetables.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the roasted vegetables:

• 1 large eggplant, diced
• 2 tomatoes, diced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the mozzarella topping:

• 1/2 cup fresh mozzarella, cubed
• 1 tbsp fresh basil, chopped

Instructions:

1. Roast the vegetables: Preheat the oven to 400°F (200°C). Toss diced eggplant and tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20–25 minutes, or until soft and golden.
2. Make the cauliflower couscous: While the vegetables roast, heat olive oil in a skillet over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Assemble the dish: Plate the cauliflower couscous and top with the roasted eggplant and tomatoes. Scatter fresh mozzarella cubes on top and sprinkle with fresh basil.

This dish offers a fresh, Mediterranean flavor profile that’s perfect for a light keto meal.

The creamy mozzarella perfectly complements the roasted eggplant and tomatoes, and the cauliflower couscous serves as a satisfying base for all the flavors.

Keto Couscous with Beef Stir-Fry and Bell Peppers

A quick and flavorful keto couscous meal, this stir-fry features tender beef strips, crunchy bell peppers, and a savory sauce, all served over cauliflower couscous.

The beef is cooked to perfection and paired with crisp bell peppers, making this dish both hearty and satisfying.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the beef stir-fry:

• 1 lb beef sirloin or flank steak, thinly sliced
• 2 tbsp olive oil
• 1 bell pepper, sliced
• 1 red onion, sliced
• 2 garlic cloves, minced
• 2 tbsp soy sauce (or coconut aminos for a paleo version)
• 1 tbsp sesame oil
• Salt and pepper, to taste

Instructions:

1. Cook the beef stir-fry: In a large skillet or wok, heat olive oil over medium-high heat. Add the sliced beef and cook for 3–4 minutes, stirring occasionally, until browned. Add the bell pepper, red onion, and garlic. Stir-fry for an additional 3–4 minutes until the vegetables are tender-crisp. Add soy sauce (or coconut aminos) and sesame oil, stirring to coat the beef and veggies in the sauce. Season with salt and pepper.
2. Make the cauliflower couscous: While the beef stir-fry cooks, heat olive oil in another skillet over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
3. Assemble the dish: Plate the cauliflower couscous and top with the beef stir-fry and bell pepper mixture.

This dish is a flavorful, savory option that’s quick to make and perfect for a busy weeknight.

The stir-fried beef and peppers are full of savory umami, while the cauliflower couscous provides a light, tender base to soak up all the delicious sauce.

Keto Couscous with Spicy Sausage and Kale

A comforting, spicy, and savory dish, this keto couscous features flavorful sausage paired with hearty kale, all served over a base of cauliflower couscous.

The richness of the sausage contrasts perfectly with the earthiness of the kale, making this dish a satisfying meal for any time of day.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the sausage and kale:

• 2 spicy Italian sausages, casing removed
• 1 tbsp olive oil
• 3 cups kale, chopped
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions:

1. Cook the sausage: Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 6–7 minutes.
2. Sauté the kale: Add the minced garlic and red pepper flakes (if using) to the skillet with the sausage. Cook for 1–2 minutes until fragrant. Add the chopped kale and cook for 4–5 minutes until the kale wilts down. Season with salt and pepper.
3. Make the cauliflower couscous: In a separate skillet, heat olive oil over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with the spicy sausage and kale mixture.

This dish is packed with protein, fiber, and plenty of flavors. The spicy sausage provides a satisfying kick, while the kale adds a nutritious element.

The cauliflower couscous makes for a perfect low-carb base that ties everything together.

Keto Couscous with Shrimp, Spinach, and Sun-Dried Tomatoes

A light yet flavorful dish, this recipe features shrimp sautéed with fresh spinach, sun-dried tomatoes, and a splash of garlic, all served over a bed of cauliflower couscous.

The sun-dried tomatoes add a rich, tangy flavor that elevates the sweetness of the shrimp, making this a delicious and satisfying low-carb meal.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the shrimp and spinach:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups spinach, chopped
• Salt and pepper, to taste

Instructions:

1. Sauté the shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. Cook the garlic and sun-dried tomatoes: In the same skillet, add minced garlic and cook for 1 minute until fragrant. Add the chopped sun-dried tomatoes and cook for an additional 2–3 minutes to release their flavor.
3. Add spinach: Add the chopped spinach to the skillet and cook for 2–3 minutes until wilted. Season with salt and pepper.
4. Make the cauliflower couscous: While the shrimp and spinach cook, heat olive oil in a separate skillet over medium heat. Add the riced cauliflower and cook for 5–7 minutes until tender. Season with salt and pepper.
5. Assemble the dish: Plate the cauliflower couscous and top with the shrimp, spinach, and sun-dried tomato mixture.

This dish is light yet satisfying, with the shrimp providing a sweet, savory contrast to the rich sun-dried tomatoes.

The spinach adds a burst of color and nutrients, and the cauliflower couscous perfectly absorbs all the delicious flavors.

Keto Couscous with Roasted Pork Tenderloin and Apple Cider Glaze

This hearty yet healthy dish features juicy roasted pork tenderloin served over cauliflower couscous, finished with a tangy apple cider glaze.

The pork is perfectly seasoned and roasted, creating a tender and flavorful bite that pairs wonderfully with the lightly seasoned cauliflower couscous.

Ingredients:

For the cauliflower couscous:

• 1 medium head of cauliflower, riced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the pork tenderloin:

• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper, to taste

For the apple cider glaze:

• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1/4 cup water
• 1/2 tsp erythritol or other keto-friendly sweetener (optional)
• Salt and pepper, to taste

Instructions:

1. Roast the pork tenderloin: Preheat the oven to 400°F (200°C). Rub the pork tenderloin with olive oil, rosemary, garlic powder, salt, and pepper. Place it on a baking sheet and roast for 25–30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
2. Make the apple cider glaze: While the pork is roasting, combine apple cider vinegar, Dijon mustard, olive oil, water, erythritol (if using), salt, and pepper in a small saucepan. Bring to a simmer over medium heat and cook for 5–7 minutes, until the sauce thickens slightly.
3. Make the cauliflower couscous: While the pork roasts, heat olive oil in a skillet over medium heat. Add the riced cauliflower and cook for 5–7 minutes, stirring occasionally, until tender. Season with salt and pepper.
4. Assemble the dish: Plate the cauliflower couscous and top with the sliced roasted pork tenderloin. Drizzle with the apple cider glaze for a tangy, flavorful finish.

This dish offers a beautiful balance of savory pork and tangy sweetness from the apple cider glaze.

The cauliflower couscous adds a mild, light base that lets the pork take center stage while staying low-carb.