Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds

This post is the second in a sponsored series that I am working on with BRITA as part of their Better with BRITA campaign. I explore recipes that use BRITA filtered water as a key ingredient, in this instance a healthy and nutritious one pot dish based on cauliflower cous cous. 

Not only is this a healthy and nutritious one pot dish, it is also speedy and very flexible. It is a frugal dish also, a perfect dish for using up the ends of veg that are lurking in your fridge. Combining lots of different flavours and textures makes this dish even better. 

The base of it is a cous cous, well, kind of. It is a cauliflower cous cous, fond of dieters of all descriptions. I love cauliflower, it is so good raw, unbeatable with cheese and perfect with spice. It is great roasted whole, steamed in florets, and superb when blitzed in a food processor into a rice or cous cous. I am not generally a fan of veg a sa substitute for carbs, but this works so well, and the taste of cauliflower adds a lot to this vegetable packed powerhouse. 

This dish could be soggy, so to keep it interesting I play with textures and add toasted almonds and fresh grated carrot at the end. These both add bite, and the carrot adds colour.  I use a little chicken and bacon here too, just a bit, but you can equally use salami, or for a vegan version, toasted sunflower seeds and tofu make a lovely addition. 

My version is posted below. I would love to hear how you make yours. Do comment below! (FYI – the comment box is now in two – mid redesign issue! I would love your feedback, by the way. Do you prefer the facebook one, or the usual one (now for some reason at the end of the page – working on it!).

RECIPE: Cauliflower Cous Cous with Chicken, Carrot, Cabbage & Almonds 

Will serve 2 with some leftovers, depending on how hungry you are!

Ingredients

1 cauliflower
2 chicken thighs or 1 chicken breast, cut into narrow strips
50g smoked bacon or pancetta, cut into small strips
a handful of shredded white cabbage
a handful of cavolo nero or kale
100ml BRITA filtered water
2 large carrots, grated
50g toasted blanched almonds (to toast yourself, fry in a dry frying pan for few minutes, stirring until starting to brown_
3 spring onions
a handful of flat leaf parsley
light oil for frying
sea salt, to taste

Method

make your cauliflower cous cous by removing the green leaves from the cauliflower and separating the head into florets. Use all white bits of the cauliflower. Blitz in a food processor until cous cous shaped. If some bits remain large, remove them and put to the side, and process on their own after removing the rest.

Sauté the bacon over a medium heat in a large frying or sauté pan (if streaky it won’t need oil, if not it will), then add the chicken and cook, stirring all the time, until the chicken is white all over. Add the cauliflower cous cous and the cabbage and stir in. Add the BRITA filtered water and cover with a lid for 5 minutes.

Add the cavolo nero or kale and stir through. Leave for a couple of minutes until wilted. The chicken should be well cooked through by now, check it by removing a piece and cutting it to see that it is white the whole way through.

Add the almonds and the carrots and stir through. Taste and season with salt if necessary. Finish with the parsley and serve warm, although it is equally good cold.

Enjoy!

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Niamh

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