Recipe: Perfect Cauliflower Rice / Couscous with Chicken

Recipe: Perfect Cauliflower Rice / Couscous with Chicken Delicious, fresh and tasty.

Cauliflower Rice / Couscous with Chicken. Great recipe for Cauliflower Rice / Couscous with Chicken. I used a grater though, food processor is busted 😅 I added leftover fried chicken which is already seasoned and tasty on its own, so I didn't add anymore seasoning to the couscous except for salt, pepper and butter. I love cauliflower's versatility and for years have been using it in place of rice and mashed potatoes.

To make this chicken dish, I simply brush the chicken lightly with olive oil, season with a traditional Moroccan spice blend called 'ras el hanout', garlic, sea salt and black pepper and then roast in the oven.

While the chicken cooks I prepare and make the cauliflower rice.

Place the chicken in the pot, slightly nestling the pieces into the rice-cauliflower layer; discard any accumulated juices.

You can cook Cauliflower Rice / Couscous with Chicken using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Cauliflower Rice / Couscous with Chicken

1. It’s 1 of big cauliflower head, washed and grated.

2. You need 1 of medium onion, chopped.

3. Prepare 1/2 head of chopped garlic.

4. You need 1 tbsp of extra virgin olive oil.

5. You need 2-3 tsp of butter.

6. You need 1/2 c of chicken- cooked or leftover, chopped.

7. Prepare To taste of salt and pepper.

8. It’s of Green or red chillies, chopped (optional).

Shingle the eggplant slices over the chicken in an even layer.

Sprinkle with the reserved ½ cup rice.

Pour the broth into the pot (it will not fully cover the eggplant), then bring to a boil over medium-high.

Look for prepared cauliflower rice (or cauliflower crumbles) with other prepared vegetables in some supermarkets.

Cauliflower Rice / Couscous with Chicken step by step

1. Prepping the cauliflower: You can use a box grater or a regular one, as long as it turns out like couscous. When cutting it apart, drop/wash the pieces in salted water to flush out the insects/worms. Dry off as much water before grating. TIP: after grating, use a paper towel to absorb as much water as you can. If not, the texture will be mushy..

2. Heat oil in a pan and saute garlic and onions in low heat until the onions are transparent.

3. Add the grated cauliflower and mix in with your spatula..

4. Add the butter. I prefer Anchor butter, its delicious! Mix in well..

5. Drop in your coarsely chopped cooked or leftover chicken. Then chillies, if you like it spicy. Mix well..

6. Taste and season with salt and pepper or more butter. The cauliflower cooks easily, about 7-10 minutes to let the flavors infuse..

To make your own, place cauliflower florets in a food processor and pulse until broken down into rice-size granules.

Transfer to a paper towel-lined plate and set.

Grated cauliflower makes an excellent rice or couscous replacement.

While cauliflower is a great stand-in for rice, these "grains" don't actually need to be cooked in water like rice.

Simmering riced cauliflower will leave it soft and mushy, without the toothsome texture that makes it such a good replacement.