{Chicken & Couscous With Cauliflower Asparagus Sauce}
- Linds
- Mar 18, 2015
- 2 min read
Ingredients:
2 Chicken Breasts, Halved To Make Thinner
1 Small Box Pearl Couscous
1 Bunch Asparagus, Chopped {End Cut Off}
5-6 C. Cauliflower Florets
8 C. Chicken Stock
8 t. Minced Garlic {this may seem like a lot, but you really want a lot of flavor in your sauce}
1 Large Onion, Chopped
2 T. Butter
2 T. Olive Oil
1/2 C. Milk (any kind)
2 Sprigs Of Thyme & Rosemary
Salt & Pepper
Sprinkle of Parmesan Cheese
Directions:
After cutting your chicken in half, salt and pepper both sides. Put ONE tablespoon of butter and olive oil in your pan over medium high heat, add one sprig of rosemary and thyme and place your chicken in the pan. Brown both sides well and cook through. Set Aside. Add in chopped onion, brown for several minutes and then add in your garlic after turning the heat down to medium. {Scorching the garlic will make it taste bitter - you just want it to be fragrant and warmed through...}
In the same pan, throw in your cauliflower and asaparagus and cook for a couple of minutes getting a good brown on it... Meanwhile, Bring all of the chicken stock to a boil in a large sauce pot and throw in the other sprig of rosemary and thyme. After the chicken stock comes to a boil, dump the pan of cauliflower, asaparagus, onion and garlic in and let boil until cauliflower is super tender. {SAVE PAN}
In the same pan, add the other tablespoon of butter and olive oil. Pour in the pearl couscous and let it toast over medium heat. Grab a stainless steel or glass measuring cup and take some of the chicken stock from the large pot that your veggies are in and pour it over the couscous. You want to double the amount of liquid per cup of couscous {1 Cup Couscous - 2 Cups Chicken Stock} ... Cook until aldente!
Once califlower mixture is soft, transfer it all with a slotted spoon to your blender. Puree it up, after adding your milk in AND one cup of chicken stock from where the veggies were boiled; along with salt and pepper to taste.
Serve over couscous and sliced chicken, top with parmesan!
Also, can be used as a pasta sauce, baby food, dip for chicken, etc.
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