Chicken with cauliflower couscous

Chicken with cauliflower couscous
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 1 cauliflower
  • 2 apples
  • 60 gr black olives
  • 150 gr walnuts
  • 1 tbspn rosemary
  • 1 tbspn lemon juice
  • 1 tlpl mustard
  • 10 gr white-wine vinegar
  • 1 tlpl honey
  • 30 gr olive oil
  • 4 chicken breast fillets
  • some rocket
  1. Cut the cauliflower into florets. In batches, chop up the cauliflower in a food processer until it resembles couscous.
  2. Dice the apples and slice the black olives.
  3. Roast the walnuts in a dry pan until fragrant and season with some salt.
  1. Mix the vinegar with the mustard, honey and seasoning to taste.
  2. Stir in the olive oil until emulsified.
  1. Bake or grill the chicken breast filets until cooked. Season to taste
  2. Melt some butter and add a splash of water to a large, flat pan. Add the cauliflower couscous and reheat on a low heat.
  3. Add the apples, olives and season with the rosemary, lemon juice, dressing and salt and pepper to taste.
  4. Scoop the couscous on the plate first, the add the walnuts and rocket and the chicken breast.
Stuff to know
The cauliflower shouldn’t be pureed but needs to have the same consistency as couscous.
The cauliflower is not really cooked but more heated through to conserve its flavour.
This dish is gluten-free and fits in a diet were starchy foods are avoided.