Cauliflower couscous with a chicken and tomato sauce

  • 4 persons
  • 30 min.


  1. 550 g Tomato Blend
  2. 1 cauliflower
  3. 1 sweet pepper
  4. 1 courgette
  5. 300 g chicken breast
  6. 1 garlic clove
  7. 1 tbsp dried Italian herbs
  8. 250 g mushrooms
  9. 2 tbsp olive oil


1. Cut the cauliflower into florets and put them in a food processor. Chop until the florets look like rice. If you don’t have a food processor, use a knife instead.
Be patient; this takes a bit more time.
2. Next, prepare the other vegetables: cut the sweet pepper into small chunks, cut the courgette into four pieces lengthwise, and then into small pieces.
Finally, slice the mushrooms.
3. Chop the chicken into small chunks.
4. Heat up a tablespoon of olive oil in a frying pan or wok. When the oil is ready, add the sweet pepper and courgette to the pan and fry until tender.
5. Take a smaller frying pan and add the second tablespoon of olive oil to it. Now add the chicken to the pan and fry until cooked through and golden brown.
6. Add the mushrooms and fry briefly.
7. Add the Tomatoblend and the dried herbs. Turn the heat down and let everything simmer for a little bit.
8. Add the chopped cauliflower to the sweet pepper and courgette and continue to fry for several minutes. Because the cauliflower pieces are very small, they won’t need
long to cook.
9. Serve the cauliflower couscous and the chicken and tomato sauce separately.

The tasteful and versatile tomato base

Show all recipes