Cauliflower with spring onion and chicken

Name: cauliflower with spring onion and chicken
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 baking flour; 3 bunch onion; 300 g couscous; 8 el traditional olive oil; 300 g chicken breast; 4 tomato; 15 g fresh basil

Vegetable couscous with chicken and basil

Ingredients

Kitchen Stuff

steam basket

Directions

Bring a large layer of water to the boil in a pan where the steam basket or the bulb filter fits exactly on or in.
When using a sieve, be careful that the water does not touch the sieve. Cut the cauliflower into florets. Put the cauliflower in the pan and put a lid on it.
Steam the cauliflower in 10 min. Al dente, make sure that not all the water evaporates. Cut the spring onion into rings and add the last minute.
Prepare the couscous according to the instructions on the package. Heat the oil in a frying pan and cook the chicken in 5 minutes until done.
Cut the tomatoes into pieces. Mix the oil and tomatoes with the couscous and season with salt and pepper.
Mix the rest of the oil and the (torn) basil leaves through the cauliflower. Serve the cauliflower with the couscous and the chicken.