For the "Rice"
1 medium head raw Cauliflower, cut in to florets
1 tsp Coconut Oil
2 Garlic Cloves, crushed
½ tsp Sea Salt
For The Vegetable Mix
200g Butternut Squash and/or Sweet Potatoe, diced
1 Red Bell Pepper, cut in to small squares
1 Yellow Pepper, cut in to small squares
2 Red Onions, halved and sliced
1x tin Chickpeas (reserve the water for a recipe using Aquafaba)
2 tsp Coconut Oil
2 tbsp Pine Nuts
1 small bunch fresh Parsley
(4 small Chicken Breasts, 1 tsp Olive Oil, 1 tsp Sumac - optional)
For the Dry Spice Blend
½ tsp ground Cinnamon
½ tsp ground Cumin
2 tsp Sumac
3 tsp Sesame Seeds
½ tsp Garlic Salt
½ tsp Fennel Seeds
1 tsp dried chopped Thyme
1 tsp dried chopped Oregano or Marjoram
Mix the spice ingredients together and place in a small container. Heat the coconut oil until it is liquid and then stir in the spices. On a large baking sheet, lined with silicone or foil, tip all of the vegetables and then pour over the coconut oil/spice mix. Combine thoroughly to ensure all the vegetables are coated.
Place the baking tray in to a preheated oven at 400°F/200°C/Gas Mark 6 and roast the vegetables for about 30 minutes, until softened and cooked. Remove and stir in the chickpeas, mixing thoroughly to ensure all the oils and spiced cover them. Cool a little.
Place the florets of cauliflower in to a food processor and "whizz" for 5-10 seconds. It should like small grains of rice. Don't over process or the cauliflower will end up like powder.
In a large saucepan, heat the 1 tsp coconut oil and crushed garlic and cook over a low heat for 1-2 minutes to start releasing the flavor of the garlic. Tip in the cauliflower and the salt and stir over a medium heat for 4-5 minutes, until the cauliflower is heated through and slightly softer. You don't want to over cook this, as the cauliflower will become too soft.
If you are serving this with a chicken breast, flatten the chicken between two sheets of cling film and grill with a rub of oil and sumac.
In a large serving bowl, tip the cauliflower and vegetables together, combining well. Toast the pine nuts in a dry pan or under a hot grill (carefully as these burn very quickly!).
Divide the "couscous" between 4 plates or bowls, and sprinkle over the pine nuts and parsley.
Calories Per Serving - 326 (without chicken)
Protein - 14.2g (49.4g with chicken)
Carbohydrate - 53.6g
Fat - 11.2g