Chop the cauliflower with a food processor until it takes on a sandy-grainy consistency. Chop the carrots as well, but chop them into large pieces.
Cut the chicken breast into small cubes and fry in the pan with the olive oil and the finely chopped garlic cloves. The pan should be large because it ends up with a lot of ingredients.
As soon as the meat has turned color, add the chopped carrots and stir in well. Slowly add the cauliflower to the pan and mix well with the rest of the ingredients for about five minutes, stirring constantly.
Now push the cauliflower out of the middle of the pan to one side, freeing up a place where the two eggs can now be beaten. Mix the eggs until they are firmer and then slide the cauliflower piece by piece from the sides back into the center and mix with the egg. Finally, the peas come in, which of course do not have to be cooked any further. As soon as they are heated, the procedure in the pan is already done.
Now put the contents of the pan in a large bowl in which soy sauce and black pepper can be added and mixed in as desired.
The absolutely delicious couscous salad made from cauliflower, which can hardly be distinguished from the original in terms of appearance and taste, is ready.
Note: Since I`ve been living in Spain, I`ve also discovered Arabic cuisine, which has left its mark here. But couscous isn`t exactly the easiest dish. So I`m all the happier with this healthier alternative, which I often enjoy on my table. It tastes best when it is slightly warm.
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