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Couscous: In a saucepan, bring the water to a boil and add salt. Once the water is boiling, add the couscous, cover and remove from heat. After 5 minutes of cooking, fluff the grains with a fork. Let cool.
Cauliflower semolina: Cut a raw cauliflower into florets. Using a food processor, reduce them into small, fine grains. Add 1 tbsp. (15 ml) olive oil to the mixture and season with salt and pepper.
In the semolina, combine all the ingredients except the chicken. Set aside.
On the barbecue or in a frying pan with some heated oil in it, cook the chicken breasts over medium-high heat until they are fully cooked.
Place the breasts on your semolina salad. Season and enjoy.