Providing Kitchen Inspiration since 1915

Cauliflower couscous with Moroccan chicken

Serves: 1

Cooking Time: 0:15

Preparation Time: 0:20


Cauliflower couscous 

  • 1 cauliflower cut into large chunk
  • 1 clove of garlic mince
  • 1 clove of ginger mince
  • 0.5tsp cumin seeds
  • 1 tbl olive oil
  • 30g raisins soaked to soften
  • 5 dried apricots soaked to soften
  • 20g coriander leaf chopped
  • Salt and lemon juice
  • Pomegranate seeds

Moroccan chicken

  • 2 skinless chicken breasts
  • 1 tsp salt
  • 1 tbl olive oil
  • 2 tsp ras el hanout
  • 1 tbl runny honey


Cauliflower couscous 

  1. Pulse the cauliflower in a food processor to make couscous sized grains.
  2. In a large pan or wok heat the oil. Toast the garlic, ginger and cumin until fragrant.
  3. Add the cauliflower couscous, stir fry at a high heat for one minute.
  4. Remove from the heat, add raisins and apricots. Season with salt and lemon juice.
  5. When cooled add coriander leaf, mix then garnish with pomegranate seeds.


Moroccan Chicken

  1. Marinate chicken with salt, olive oil and ras el hanout for at least 30 mins, preferably longer.
  2. Pan fry the chicken on a moderate heat for 5 mins each side. When the internal temperature reaches 68C, drizzle honey over the chicken. Spoon and coat the chicken with the honey till glossy.
  3. Remove chicken from pan and drizzle the remaining pan juices over it. Let it rest for a few minutes before slicing sand serving with the cauliflower couscous


For additional flavour you can add olives, preserved lemon and almonds.

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