adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Pearl couscous and cauliflower salad with spiced chicken
Pearl couscous and cauliflower salad with spiced chicken
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Indulge in a tasty chicken salad featuring pearl couscous and roasted cauliflower.
Ingredients:
  • 1 medium (about 1.5kg) cauliflower, cut into florets
  • 18.20 gm olive oil
  • 20.00 gm Moroccan spice mix
  • 150g couscous
  • 375ml chicken stock
  • 2 (about 150g each) RSPCA Approved chicken breast fillets
  • 190g yoghurt
  • 250.00 ml fresh mint leaves
  • 31.50 gm lemon juice
  • 400g can chickpeas, rinsed, drained
  • 80g olive
  • 125.00 ml flat-leaf parsley leaves
  • 60g pkt baby rocket
  • 20g almond
Instructions:
  • 1. Preheat the oven to 200C and line a baking tray with baking paper. 2. In a large bowl, combine the cauliflower with 1 tsp of oil and 2 tsp of the spice mix, tossing to coat evenly. 3. Arrange the cauliflower on the lined tray and bake for 30 mins, turning occasionally, until lightly golden and tender. 4. Allow the cauliflower to cool before serving.
  • Heat the remaining oil in a saucepan over medium heat. Stir in the remaining spice mix and cook until fragrant. Add the couscous and mix well. Pour in the stock and bring to a boil. Lower the heat, cover, and cook for 10 minutes until the couscous is tender and most of the liquid is absorbed. Let it rest covered for an additional 10 minutes before serving.
  • Evenly coat the chicken with the remaining seasoning. Heat 1 teaspoon of the remaining oil in a large frying pan over high heat. Sear the chicken for 5 minutes on each side, or until it turns golden brown and fully cooked. Place the chicken on a plate, cover it with foil, and let it rest for 5 minutes before serving.
  • Blend together creamy yoghurt, 1/4 cup of fresh mint, and 2 teaspoons of zesty lemon juice in a food processor until velvety smooth.
  • Combine cauliflower, couscous, chickpeas, olives, parsley, rocket, mint, and lemon juice in a large bowl. Mix well. Portion onto serving plates. Slice chicken and place over salad. Drizzle with dressing and sprinkle with almonds.

Similar Recipes