Cauliflower Couscous with Orange Chicken


Since I started SCD three years ago, I’ve really missed having pasta or rice to accompany sauces. Courgetti, while delicious, doesn’t really soak up flavours as much as I’d like. This cauliflower couscous, however, does just that, and all while having the texture of a starchy grain. It’s quite dry, which I like as it adds to its soakage ability, but if you would prefer a fluffier texture you can experiment with adding water or whipped coconut cream. I like to add an egg once it is nearly cooked but if you want to make vegan cauliflower couscous then this can be left out. The parsley is also optional – I love the flavour it adds but if you’re not a fan then the garlic and onion are still bringing plenty of flavour to the dish. Just for presentation, I served this dish with spiralised courgette fried briefly in salt, pepper and chilli.


Serves 2-3 people



For the couscous:
1 small head of cauliflower
1 small onion
2 cloves of garlic
1 handful parsley
25g coconut flour
1 tsp salt
1/2 tsp black pepper
1 egg (optional)
Olive oil for frying

For the chicken sauce:
2 chicken breasts
2 red onions
1 clove garlic
1 small piece of ginger (equal to size of the top of your thumb)
1 tsp dried coriander
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp ground chilli or cayenne pepper
2 small red peppers
100mls (approx) orange juice
1/2 tsp honey
Olive oil for frying

For the courgetti:
1 courgette, spiralised
Olive oil for frying


1. Roughly chop the cauliflower into large pieces and microwave for 10-15 minutes until tender. While the cauliflower is cooking, prepare the chicken.

2. Dice the chicken.

3. Peel the red onions, garlic and ginger and blend in a food processor (roughly chop the onion beforehand to avoid damaging your processor).

4. Heat olive oil, coriander, chilli, salt and pepper in a wok or saucepan on medium heat. Add the onion mixture and chicken and fry until chicken is cooked and white on the inside.

5. Once the chicken is white on the inside, chop the peppers and add them to the pan with the orange juice. Put a lid on the pan and cook for a further 5-10 minutes until peppers are soft. After 5 minutes, remove the lid and allow the mixture to reduce slightly. Add the honey and taste to see whether further seasoning is required.

6. While the peppers are cooking, peel the onion and garlic (for couscous) and blend in the food processor with the parsley .

7. Add the microwaved cauliflower to the food processor with the coconut flour, salt and pepper and blend the mixture together.

8. Heat oil in a wok, deep frying pan, or saucepan on a medium heat. Add the cauliflower mixture to the pan, making sure to stir regularly and adding extra oil as required to avoid burning. Cook for 10 minutes.

9. If you wish to add the egg, add it in the last 2 minutes of cooking. Make a well in the middle of the cauliflower mixture and crack in the egg. Fold slowly into the couscous.


10. Fry the spiralised courgette for 2 minutes in olive oil, salt, pepper and chilli.

11. Plate the couscous and chicken sauce, and garnish with the courgetti.


Tip of the DayIMG_0019
I usually make up recipes as I go along which is all well and good until I make something delicious and then can’t remember how I did it! So I’ve started using a whiteboard marker to write down what I do as I go along on the tiles in my kitchen and then photographing it once I’m done. Admittedly, you could also just use a pen and paper but this way is both handier and more fun if you’re as immature as I am and writing in whiteboard marker makes you feel like a proper grown-up in charge.




Please feel free to ask questions or make requests. And if you have experimented with variations of cauliflower rice or couscous, I’d love to hear your experiences. Happy cooking everyone!


Sinéad x

Cosy Coconut and Leek Soup



Hi everyone! Computer problems caused a long hiatus so I hope everyone had a great Christmas. I finally got a soup blender and a decent food processor so I’ve been using my time off productively and have loads of new recipes to share!

It’s freezing here in Toulouse at the moment, so I’ve been making loads of soups and stews recently. This is a really quick and easy soup made entirely from vegetables and coconut. It is vegan but chicken stock can be used instead of water if you have it at hand. But don’t worry if you only have water, this will still be bursting with flavour, although more seasoning will be required. The cayenne pepper gives this a bit of a kick which I enjoy, but if hot foods aren’t your thing then you can just leave it out. I use honey to balance out the flavours, but to make a vegan soup it’s possible to use coconut sugar or other vegan-friendly sugar alternatives. I added courgette and peppers as they soften quickly when cooked but feel free to experiment with adding other vegetables like pumpkin, carrots and squash.


Makes soup for 4 people.


1 leek
1 courgette
2 red peppers
400mls boiling water or chicken stock
1 tin of coconut milk (low or full fat)
3 tsp tomato purée
Handful of fresh coriander, chopped or 2 tsp dried coriander
3 tbsp olive oil
1/4 to 1/3 tsp cayenne pepper
Salt and pepper to taste
1/2 tsp honey or coconut sugar


1. Roughly chop the leek, courgette and red peppers. Heat the oil in a saucepan at a medium-high heat.

2. Add the leek, salt, pepper, coriander and cayenne pepper to the saucepan and gently fry for 2 minutes.

3. Add the courgette and peppers and turn down the heat to medium. Place a lid on the saucepan and sweat for 10 minutes until the veg are soft.

4. Add the water or chicken stock and bring to the boil. Allow to simmer for 25-30 minutes.

5. Add the coconut milk and bring to the boil again. Stir in the tomato purée.

6. Taste and add salt and pepper accordingly. Lastly, add the honey or coconut sugar and either blend immediately with a hand blender or allow it to cool before blending it in a normal food processor or blender.


IMG_9818 IMG_9820 IMG_9814

Serve on its own, with a fried or poached egg on top (surprisingly delicious and really makes a full meal of it!), or with beetroot chips.


Sinéad x