- CKD non-dialysis
- Lower Protein
- 1-1/2 teaspoons paprika
- 3/4 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 4 cups fresh cauliflower florets
- 3 Tablespoons olive oil, divided
- 1 medium cucumber
- 1/2 cup parsley
- 2 cloves garlic
- 2 teaspoons lemon juice (fresh preferred)
- 1/2 cup uncooked couscous
- Preheat oven to 400˚F. Mix together paprika, cumin, black pepper and cayenne pepper. Set aside 1 tablespoon for couscous.
- Place cauliflower florets on a sheet pan, drizzle with 2 tablespoons olive oil and sprinkle the remaining spice mixture on the cauliflower. Gently mix so all florets are covered.
- Loosely cover pan with tin foil and place in center rack of oven for 10 minutes. After baking for 10 minutes, remove tin foil and cook for an additional 15 minutes.
- Dice the cucumber, chop the parsley and mince the garlic; then mix them together. Drizzle with lemon juice and mix again.
- In a small saucepan heat remaining 1 tablespoon olive oil and add couscous. Sprinkle with spice mixture and stir. Sauté until couscous turns slightly brown, approximately 3-5 minutes.
- Add 1 cup of water and bring to a boil. Remove from the heat and let couscous stand for 5 minutes. Fluff with a fork, divide evenly into four bowls.
- Remove cauliflower from oven, divide evenly on couscous. Top each bowl with cucumber/parsley mixture. Enjoy!
- Grain bowls are fun and flexible. Couscous can be substituted for another grain like rice or quinoa.
- Try making the spices your own. Play around with salt free seasonings to create your own favorite flavors.
- For PD patients looking for more potassium, adding 2 fresh Roma tomatoes would be a great addition to this recipe.
- A medium size head of cauliflower will yield about 4 cups of florets.
- A medium cucumber measures approximately 6-inches.
- A bunch of parsley will yield the 1 cup of parsley. The leftover parsley from this recipe can be used in other dishes as well.
- A 1/2 cup of dry couscous is about 4 ounces, which comes out to about 1-1/2 cups when cooked.
Nutrients per serving
Protein 7 g
Carbohydrates 31 g
Fat 11 g
Cholesterol 0 mg
Sodium 39 mg
Potassium 444 mg
Phosphorus 116 mg
Calcium 57 mg
Fiber 5.5 g
Renal and renal diabetic food choices
- 1/2 protein
- 1 starch
- 1-1/2 vegetables, high potassium
- 1 fat
Submitted by: DaVita renal dietitian Tara from Michigan.
Save a Recipe
Access free kidney-friendly cookbooks from DaVita dietitians.
851,000+ Enjoyed So Far!
See kidney-friendly food and drink choices to consider when eating out at your favorite restaurants. Choose from 12 cuisine types.
Save a Recipe
Review a Recipe
Write a Comment
Already have a myDaVita account? Sign in or register