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No Cook Cauliflower 'Cous Cous' With Kebabs

by elysia (follow)
Chicken (692)      Gluten Free (672)      Vegetables (486)     
Here's a healthy, fresh dish with lots of veggies and a little bit of chicken that is absolutely delicious!

Now first things first, there is actually no cous cous in this dish - it's simply raw cauliflower pulsed up in a food processor. It tastes better, it's fresher, it has a great texture and it's gluten free!

Preparation Time: Cauliflower cous cous 10 minutes, Kebabs 30 minutes
Cooking Time: Cauliflower cous cous 0 minutes, Kebabs 15 minutes
Makes: 4-5 servings

For the kebabs
2 large skinless chicken thighs
8-10 cherry tomatoes
5 mushrooms
1/2 a red capsicum
1/2 a green capsicum
1 large onion
1/3 cup soy sauce
teaspoon crushed garlic
2 tbs oyster sauce
1 tbs chilli sambal
pinch of salt and pepper

For the cauliflower cous cous
1 cauliflower
handful of basil leaves chopped finely
8 large snow peas sliced finely
1 spring onion sliced finely
1/2 a lemon juiced
1/2 a chilli (optional)

Cut up the chicken, red and green capsicum and onion into approximately 2cm chunks.

Halve the cherry tomatoes and quarter the mushrooms.

Thread the chicken and vegetables onto wooden kebab skewers using approximately 3 pieces of chicken, 1 piece each of mushroom, cherry tomato, green and red capsicum and 3 or 4 slices of onion.

Place the skewers in a tray deep enough to fit all the skewers or separate into 2 trays if necessary.

Combine soy sauce, oyster sauce, minced garlic, chilli sambal and a pinch or salt and pepper.

Pour marinade over chicken skewers, turn the skewers in the marinade so they are coated. Cover with cling wrap and refrigerate for 30-45minutes (or longer if you can).

While the skewers are marinating, prepare the cauliflower cous cous.

Take your whole cauliflower and cut it into small pieces. Put them into the food processor and pulse until chopped finely - like cous cous. (Depending on the size of your processor you may need to do this in batches.)

Pour the cauliflower cous cous into a bowl.

Finely slice the spring onions, basil leaves, snow peas and chilli. Stir through the cous cous and squeeze the lemon juice over. Season with salt and pepper if required.

Once the skewers have been marinating for at least 30 minutes, heat up a tablespoon of oil in a frying pan (or on a BBQ if you like) and cook the skewers in batches for approximately 6-7 minutes, turning every couple of minutes.

Place a few scoops of cous cous into a bowl or onto a plate and top with 3 chicken skewers.

Dinner is served.


To make completely gluten free, use Mirin (gluten free soy) instead of standard soy sauce.

#Gluten free
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