Veggie "Couscous" and Chicken Thighs

Hello.  I received a request from my mother to continue with these posts. So, here we go!

The other day, I made a version of Marinated Chicken Thighs for my son who loves the crispiness of the chicken skin!  I am slowly trying chicken thighs because all of my favorite bloggers say they are so much better and juicier than breasts.  And, I know from Whole 30 how important that fat really is.  These can be marinated way ahead and just baked while making a salad or whatever you are making.

The recipe would be great with any vegetable or starch, but I am going to share with you the most amazing veggie recipe that I created in case you want to try it.  It is so great I almost don't want to jinx it by typing it out!  Every single member of the family loves it.
EVERY.
SINGLE.
ONE.

That is unheard of, people! That is worthy of a freaking trophy. That is a miracle!   
And, sadly, I know that this is also definitely going to change once they get sick of it. :) But, here it is. Let me know if you like it. (Even my mother will like this even though she claims to HATE Brussels sprouts!)

Veggie Couscous  

1 head of cauliflower
1 bag of Brussels sprouts
1 leek
1 TBSP olive oil (or coconut oil)
1 pat+ of butter (or ghee)
1 cup+ chicken broth (or half broth and half wine)
3 cloves of garlic, crushed
salt & pepper

Place cauliflower florets, trimmed Brussels sprouts, and cleaned & sliced leeks in food processor.  Pulse to create a sort of "rice" texture. Saute over medium heat in oil and butter, and add chicken broth (or other liquid, such as wine) to continue the saute without burning.  Add garlic and continue until soft and liquid is reduced.  Add salt & pepper to taste. [NOTE: I have tried it without the pat of butter and the kids do not like it as much, so I think it is worth that step!]

You're done!  This mixture is great as a bed to any protein (like the thighs above) and is more attractive than just cauliflower alone.  It's also so easy for the little ones to eat with a spoon!  You can probably add any vegetable. I make this over the weekend and reheat it throughout the week for a side veggie or carb substitute during the week.